Just came across this recipe on the net. Passing it along to CH hunters. Enjoy! { Exported from MasterCook Mac } Roasted Venison With Habanero Sauce Recipe By: Susan Feniger and Mary Sue Milliken Serving Size: 1 Preparation Time: 0:00 Categories: Venison Amount Measure Ingredient Preparation Method 2 teaspoons Coarse salt 1 teaspoon Fennel seeds toasted 1 teaspoon Cumin seeds toasted 1 teaspoon Coriander seeds toasted 1 teaspoon Black peppercorns 2 Venison tenderloins - (12 oz ea) Habanero Sauce see * Note 4 Green onions sliced thin -- on the diagonal * Note: See the "Habanero Sauce" recipe which is included in this collection. 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 venison 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 a platter. Spoon Habanero Sauce over. Sprinkle with green onions. This recipe yields ?? servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-04-1997 ----- ### { Exported from MasterCook Mac } Habanero Sauce Recipe By: Susan Feniger and Mary Sue Milliken Serving Size: 1 Preparation Time: 0:00 Categories: Condiments Sauces Amount Measure Ingredient Preparation Method 3 Plum tomatoes 1 Fresh habanero chilies (1 to 3) 2 Garlic cloves unpeeled 1/4 cup Water Juice of one orange Juice of one grapefruit Salt to taste Freshly-ground black pepper to taste Heat cast iron skillet over medium-low heat. Add tomatoes, chilies and garlic. Pan roast until tender and brown on all sides, turning frequently, about 20 minutes. Transfer tomatoes to blender. Remove seeds and stems from chilies; add chilies to blender. Peel garlic and add to blender. Add water, orange juice and grapefruit juice. Puree until smooth. Transfer to medium bowl. Season to taste with salt and pepper. Serve at room temperature. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken ----- ### ======================================================= Uncle Steve's Hot Stuff 1998 product list is available by auto response Email to: mailto:hot.chiles@usa.net =======================================================