Recipes Main Ingredient Venison
2 packages Broadleaf Venison Medallions (6, 4 oz. steaks)
Seasoning:
1 t. ground coriander
1 t. ground cumin
1 t. garlic powder
1 t. thyme
1 t. oregano
2 t. paprika
1/2 t. chili powder
1/2 t. black pepper, freshly ground
Salsa:
1/2 ripe mango, seed removed, peeled and finely diced
2 kiwifruit, peeled and chopped
1/2 red onion, finely chopped
1 T. lime or lemon juice
1 t. finely minced chili or sambal oelek
2 T. fresh cilantro, chopped
salt, pepper and sugar to taste
Place meat in bowl with spice seasoning and toss to coat. Let stand for 30 to 60 minutes in refrigerator.
To make the salsa, combine all ingredients and season to taste.
Preheat a barbecue grill, lightly coated with cooking oil. Cook medallions over high heat for 1 1/2 to 3 minutes per side for medium-rare. Remove from heat, cover and rest for 4 to 6 minutes before serving.
Serve two or three medallions to a plate with a generous portion of tropical salsa.
Venison with a spicy edge, complimented with a cooling tropical salsa.