Spicy venison steak strips

    (11)
    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

    Ingredients
    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

    Method
    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.

    Ingredients

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

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    Reviews & ratings
    Average global rating:
    (11)

    Reviews in English (8)

    1

     -  23 Nov 2010

    0

    Something else. 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

    by
    10

    We really liked this, was a little spicy but not too bad..if you don't like too much spice then scrape off the seeds from the peppers..  -  28 Feb 2008  (Review from Allrecipes US | Canada)

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