[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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