About this recipe: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.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
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.
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.
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.
Used thai sweet chilli (1 tbsp) and 2 fresh red thai chillis in place of chipotle. Omit flour, but add cornflour with half a cup of beef stock and a splash of rice wine. Stir fried mushrooms, onions, a thumb sized, sliced piece of ginger and a fennel bulb. Stir fried the venison, added back the vegetables and all the marinade and stock. Served with steamed thai jasmine rice. Fabulous! - 23 Nov 2010