| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Mike03 |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 2 |
T |
Honey |
| 1 |
T |
Cider vinegar |
| 1 |
T |
Ancho chili powder |
| 1 |
T |
Freshly-ground black pepper |
| 1 |
T |
Finely-chopped garlic |
| 1 |
t |
Ground coriander |
| 1 |
t |
Ground toasted cumin seed |
| 1/2 |
t |
Cayenne pepper |
| 2 |
lb |
Venison steaks, cut from the |
|
|
leg |
|
|
5 to 6 ounce portions |
| 6 |
|
Italian or Portuguese |
|
|
sandwich rolls |
| 2 |
T |
Olive oil |
| 2 |
c |
Shredded iceberg lettuce |
| 1 |
c |
Spicy bread and butter |
|
|
zucchini pickles |
| 2 |
|
Fresh jalapeno peppers -, to |
|
|
3 seeded sliced thin |
|
|
Coarse salt, to taste |
| 1 |
c |
Black Coffee Barbecue Sauce |
|
|
see * Note |
INSTRUCTIONS
Note: See the "Black Coffee Barbecue Sauce" recipe which is included
in this collection. Combine the olive oil, honey, vinegar, chili
powder, black pepper, garlic, coriander, cumin and cayenne in a flat
dish and mix well to form a paste. Coat the venison steaks uniformly
with this seasoning mixture and allow to marinate overnight,
refrigerated. Preheat an outdoor hardwood charcoal grill for about 20
to 30 minutes or until the coals have turned white. Cut the rolls in
half, brush some olive oil on the inside of the rolls and toast the
rolls briefly over the grill. Divide the lettuce evenly between the
rolls, top with equal amounts of pickles and jalapeno peppers. Season
the venison steaks with coarse salt and lay them out on the grill,
trying not to overcrowd the grilling surface. Depending on the size of
your grill you may need to do this in two batches. Cooking quickly
over a hot fire, 3 to 4 minutes on each side for medium-rare steak
sandwiches. The venison will also cook very quickly because of its
naturally lean texture. Be careful of flare ups from the oil in the
marinade. Finish the hoagie by placing a venison steak on each roll
and top the venison off with some Black Coffee Barbecue Sauce. This
recipe yields 6 servings. Recipe Source: MICHAELS PLACE with Michael
Lomonaco From the TV FOOD NETWORK - (Show # ML-1C33) Formatted for
MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net 02-08-1999 Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God weeps for you”