Barbecue Venison with Lime and Coriander Butter

    Barbecue Venison with Lime and Coriander Butter

    (16)
    2saves
    25min


    16 people made this

    About this recipe: A deliciously succulent recipe for venison steaks. Venison steaks are rubbed with a chilli rub, then barbecued to perfection, before being served with a lime and coriander butter.

    Ingredients
    Makes: 4 

    • 115g butter, softened
    • 1 tablespoon lime juice
    • 1 tablespoon chopped fresh coriander
    • 2 tablespoons steak seasoning
    • 1 tablespoon ancho chilli powder
    • 4 (225g) venison steaks

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Beat together the butter, lime juice and coriander in a small bowl until well combined. Transfer the butter mixture onto a large piece of cling film, gently wrap and form the butter into a log. Freeze until ready to use.
    2. Prepare a barbecue for medium-high heat.
    3. Mix together the steak seasoning and ancho chilli powder in a small bowl. Rub the seasoning blend onto both sides of the venison steaks.
    4. Barbecue the steaks to preferred doneness, 5 to 8 minutes per side for medium. Top each steak with a slice of the lime-coriander butter to serve.

    Ingredients

    Ancho chilli powder can be purchased online.

    Alternative cooking methods

    The venison steaks can also be cooked under the grill.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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    Reviews & ratings
    Average global rating:
    (16)

    Reviews in English (16)

    by
    10

    Absolutely melt in your mouth delicious! I added a little garlic powder to the cilantro butter and it was perfect!  -  08 Apr 2009  (Review from Allrecipes US | Canada)

    by
    8

    Made this tonight with venison round steaks. Yummy, but spicy! Honestly, this recipe is one of the best I've tried for that particular cut of meat. It covered the gamey taste, for sure. I couldn't find ancho chile powder at the store, so used chipotle powder instead, in the same proportions. I do believe that was too much heat. I will definitely make this again, using much less chile powder.  -  12 Aug 2008  (Review from Allrecipes US | Canada)

    by
    6

    Hands down, this made the best venison dish I have ever had. The lime-cilantro butter was amazing and the chili rub gave it just the right amount of heat. I added a little fresh chopped garlic to the butter just because I love garlic. YUM!  -  22 Sep 2009  (Review from Allrecipes US | Canada)

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