---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chile Seared Cervena Venison With (See Full Title Below)
  Categories: None
       Yield: 6 servings
  
 ----------------------------CHILE CURED VENISON----------------------------
       1 oz Cilantro
       1 tb Kosher salt
       3 tb Granulated sugar
     1/2 ts Garlic; minced
       2    Chile de Arbols
     1/2 oz Vegetable oil
   2 1/2 lb Cervena (TM) venison leg
            -portions
 
 ----------------------------ASPARAGUS GUACAMOLE----------------------------
     1/2 c  Yellow onions; minced
       2    Avacados; small dice
       7 oz Asparagus; blanched, sliced
            -1/8-inch thick
       2 tb Cilantro; chopped
       1 ts Lime lime juice
       1 ts Course salt
 
 ------------------------------SMASHED POTATOES------------------------------
       1 lb Russet potatoes; peeled
       1 c  Poblano chiles; roasted,
            -peeled, small dice
       7 oz Cream cheese
     3/4 c  Heavy cream
     1/2 ts Black pepper
            BARBECUED ROMA TOMATO SALSA:
      10    Roma tomatoes
       1 oz Vegetable oil
       1 c  Yellow onions; grilled,
            -medium dice
       1 tb Garlic; minced
       1 tb Smoked ancho chile powder
     3/4 c  Tomato juice
     1/4 c  Champagne vinegar or red
            -wine vinegar
     1/4 c  Granulated sugar; honey or
            -molasses
     1/2 bn Cilantro; chopped
            Chef Boy Hidy XXX Habanero
            -Sauce (optional)
  
   Full Title: Chile Seared Cervena Venison with Cream Cheese Smashed Potatoes
   and Barbecued Roma Tomato Salsa
   
   This little recipe appeared in the September issue of “The National
   Culinary Review”, a little professional publication my son gets. This
   recipe was one of the featured recipes at the 1997 American Culinary
   Federation National Convention, and comes from Chef Kevin Rathburn,
   presently the executive chef and a partner at Neva, an upscale
   Southwestern-style restaurant in Atlanta.
   
   In a food processor, blend all the ingredients in the chile cure together
   except the venison until smooth. Rub generously on the venison and grill
   the meat to medium-rare.
   
   Prepare the guacamole by mixing the ingredients together and chilling until
   service.
   
   For the smashed potatoes, steam the potatoes until tender. Then mash them
   together with the remaining ingredients. Keep hot until service.
   
   To prepare the barbecued Roma tomato salsa, halve the tomatoes and place,
   cut side up, on a sheet pan. Oven-dry at 200 degrees F for about 2-1/2
   hours or until half dried. Cold smoke with hickory for added flavor. Brush
   onions with oil, then grill and dice them. Mix them together with the
   tomatoes and remaining ingredients. Serve room temperature or cold.
   
   Chef’s Notes: Chef Boy Hidy Hot XXX Habanero Sauce can be ordered from Hidy
   Farms, 1-770-949-7760.
   
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