Spicy venison steak strips

    1 hour 4 min

    Venison is marinated in soy sauce, lime juice, chipotle chilli, paprika and cumin, dredged in flour and pan-fried to perfection. This recipe also works well with other meats, such as chicken, pork, beef or lamb.

    11 people made this

    Makes: 4 

    • 1 tablespoon lime juice
    • 1 tablespoon soy sauce
    • 1 chipotle chilli in adobo sauce, finely chopped
    • 1 tablespoon olive oil
    • 1 tablespoon chilli powder
    • 1 1/2 teaspoons paprika
    • 1 1/2 teaspoons ground cumin
    • 1 tablespoon finely chopped garlic
    • 450g venison, cut into 1.25cm strips
    • 200g plain flour
    • seasoned salt (or Cajun seasoning) and pepper to taste
    • 2 tablespoons olive oil

    Prep:40min  ›  Cook:4min  ›  Extra time:20min marinating  ›  Ready in:1hr4min 

    1. Stir together the lime juice, soy sauce, chipotle chilli and 1 tablespoon olive oil; stir in chilli 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 frying pan over medium-high heat. Shake excess flour from the venison strips and cook until well browned on both sides, about 2 minutes per side.


    Tinned chipotle chillies in adobo sauce can be purchased in Hispanic speciality shops or online.

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