Fiery Barbecued Venison

      4    Venison steaks or medallions        1 t  Sugar
           -(about 4 oz. per portion)          1 t  Salt
      2 t  Paprika                           1/2 t  Dry mustard powder
      1 t  Chili powder                      1/2 t  Dried thyme leaves
      1 t  Ground cumin                      1/2 t  Good curry powder
      1 t  Ground coriander (cilantro)       1/2 t  Cayenne

--------------------------CORIANDER AVACADO CREAM--------------------------
    1/2    Avacado (~ 4 tablespoon)            4 dr Tabasco sauce
      3 tb Sour cream                               Salt
      2 tb Fresh chopped coriander                  Pepper
    1/2 t  Grated lime peel                         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.