4    Venison steaks or medallions

           -(about 4 oz. per portion)
      2 t  Paprika

      1 t  Chili powder

      1 t  Ground cumin

      1 t  Ground coriander (cilantro)

      1 t  Sugar

      1 t  Salt

    1/2 t  Dry mustard powder

    1/2 t  Dried thyme leaves

    1/2 t  Good curry powder

    1/2 t  Cayenne

--------------------------CORIANDER AVACADO CREAM--------------------------
    1/2    Avacado (~ 4 tablespoon)

      3 tb Sour cream

      2 tb Fresh chopped coriander

    1/2 t  Grated lime peel

      4 dr Tabasco sauce

           Salt
           Pepper
           Olive oil for basting
  This Southwestern-style dish from the Cervena venison people packs an
  intense flavor punch.
  To make the avacado cream, place all ingredients in a processor or
  blender and blend until smooth.
  Combine all the meat spices in a large bowl. Place the venison in the
  bowl and mix to coat well. Brush off excess coating and let stand 1
  hour.
  Heat the barbecue grill; oil the grill.
  Brown venison well over high heat, turning often and basting lightly
  with olive oil. When done to your taste, remove from grill, cover
  with foil and let stand about 5 minutes; serve with coriander cream.