Roasted Venison With Habanero Sauce

Recipe Ingredients

2 teaspoons	10ml	Coarse salt
1 teaspoon	5ml	Fennel seeds - toasted
1 teaspoon	5ml	Cumin seeds - toasted
1 teaspoon	5ml	Coriander seeds - toasted
1 teaspoon	5ml	Black peppercorns
2		Venison tenderloins - (12 oz ea)
		Habanero Sauce - see * Note
4		Green onions - sliced thin on the diagonal

Recipe Instructions

* 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.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6343 broadcast 01-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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