Directions:
- 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.
- 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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.01 Kcal (1712 kJ) | ||
| Calories from fat | 132.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.71g | 23% | |
|---|---|---|---|
| Cholesterol | 20.41mg | 7% | |
| Sodium | 255.18mg | 11% | |
| Potassium | 117.19mg | 2% | |
| Total Carbs | 38.11g | 13% | |
| Sugars | 0.53g | 2% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 30.58g | 61% | |
| Vitamin C | 2.1mg | 3% | |
| Iron | 4.7mg | 26% | |
| Calcium | 29.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 222.98 Kcal (934 kJ) | ||
| Calories from fat | 72.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.02g | 23% | |
|---|---|---|---|
| Cholesterol | 11.13mg | 7% | |
| Sodium | 139.11mg | 11% | |
| Potassium | 63.89mg | 2% | |
| Total Carbs | 20.78g | 13% | |
| Sugars | 0.29g | 2% | |
| Dietary Fiber | 1.12g | 8% | |
| Protein | 16.67g | 61% | |
| Vitamin C | 1.1mg | 3% | |
| Iron | 2.6mg | 26% | |
| Calcium | 16.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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