[CH] Roasted Venison With Habanero Sauce
Steve (snearman@erols.com)
Wed, 2 Dec 1998 17:01:52 -0500
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
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{ 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
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