GRILLED VENISON WITH CHILE GU AJILLO

Ingredients:

4 ounces chile guajillos, stemmed, seeded and torn into pieces

5 large cloves garlic, unpeeled

1/2 teaspoon cumin seeds

1/2 tablespoon dried oregano

2-1/2 cups beef broth (1 - 16 ounce can plus water)

1-1/2 tablespoon vegetable oil

I teaspoon kosher salt

1 tablespoon sugar

1 tablespoon cider vinegar

1-1/2 pounds boneless leg of venison, cleaned of all Silverskin

Directions:

Sauce: in a heavy skillet, set over medium heat, toast the chiles a few at a time, pressing them down for a few seconds with a spatula then flipping and pressing again; be careful not to burn the chiles.  Cover with boiling water, weight with a plate and soak 30 minutes.  Drain and discard the water.

Roast the unpeeled garlic on the same skillet, turning it from time to time until blackened in spots and softening, about 15 minutes.  Cool, peel and roughly chop.

Pulverize the cumin and oregano in a mortar or spice grinder then place in a blender jar with the drained chiles, garlic and 1 cup of broth.  Blend to a smooth puree, then pass the mixture through a food mill.

Heat I tablespoon oil in a wide large saucepan over medium high heat.  When hot enough to make the puree sizzle, add it all at once.  Stir regularly as the mixture reduces to a dark, thick puree, 8-10 minutes.  Add remaining broth, partially cover and simmer fer 45 minutes.  Season with salt and sugar.  Thin with a little extra broth if necessary, to give the sauce a good pouring consistency.

Meat: Combine 3 tablespoons of sauce with the vinegar and brush over the venison, cover and  refrigerate for at least 2 hours, preferable overnight.

Light a charcoal or gas grill and let it get to only medium hot.  Brush the meat with remaining 1/2 tablespoon oil and lay on the grill.  Cover and cook, turning regularly, until the internal temperature of meat reaches 120 degrees (for rare) and 145 (for medium).  Remove the meat to a rack set over a plate and let rest in a very low oven for 10 minutes before serving, to redistribute juices.

Serving: Reheat the sauce.  Spoon it onto warm dinner plates.  Top with slices of venison