Venison Steak Strips

Venison Steak Strips
  • 1 tablespoon lime juice
  • 1 tablespoon soy sauce
  • 1 chipotle pepper in adobo sauce, minced
  • 1 tablespoon olive oil
  • 1 tablespoon chile powder
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons ground cumin
  • 1 tablespoon minced garlic
  • 1 pound venison, cut into 1/2-inch strips
  • 1 1/2 cups all-purpose flour
  • Seasoned salt (or Cajun seasoning) and pepper to taste
  • 2 tablespoons olive oil


  1. Stir together the lime juice, soy sauce, minced chipotle, and 1 tablespoon olive oil; stir in chile powder, paprika, cumin, and garlic. Toss venison strips until well coated with marinade, set aside, and marinate for 20 minutes.
  2. Drain venison strips in a colander, pressing out any excess liquid. Place the flour in a plastic bag, season to taste with seasoned salt and pepper. Toss venison strips with the flour until each piece is coated.
  3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Shake excess flour from the venison strips, and cook until well browned on both sides, about 2 minutes per side.

05/23/2018
Venison Steak Strips, recipe PT15M PT1H 5 455 calories

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