| | 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) |
