Name: Roasted Venison with Habanero Sauce
Ingredients: 2 ts Coarse salt; 1 ts Fennel seeds, toasted; 1 ts Cumin seeds, toasted; 1 ts Coriander seeds, toasted; 1 ts Black peppercorns; 2 12 ounce venison; Tenderloins; Habanero Sauce (see recipe); 4 Green onions, thinly sliced; On diagonal

CATEGORY	CUISINE	TAG	YIELD
Grains		Toohot	4	Servings

INGREDIENTS

2	ts	Coarse salt
1	ts	Fennel seeds, toasted
1	ts	Cumin seeds, toasted
1	ts	Coriander seeds, toasted
1	ts	Black peppercorns
2		12 ounce venison
		Tenderloins
		Habanero Sauce (see recipe)
4		Green onions, thinly sliced
		On diagonal

INSTRUCTIONS

Crush salt, fennel seeds, cumin seeds, coriander and peppercorns with
mortar and pestle. Rub venison on all sides with mixture. Cover and
refrigerate overnight.
Preheat oven to 450 degrees. Pan sear until browned and transfer to oven to
roast until medium rare, or desired degree of doneness. Transfer venison to
work surface. Let stand 5 minutes. Cut into 1 inch thick slices. Arrange on
platter. Spoon Habanero Sauce over. Sprinkle with green onions.
Yield: 8 servings
TOO HOT TAMALES SHOW #TH6343
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 19, 1998

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