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Prep Time: 40 Minutes Cook Time: 4 Minutes |
Ready In: 44 Minutes Servings: 4 |
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Thin strips of steak are marinated in a lime and chipotle chili sauce, breaded and then fried in oil. I made this recipe to take the gamey flavor out of venison steaks, but it works great for any type of steaks or even for homemade chicken strips. Ingredients:
1 tablespoon lime juice |
1 tablespoon soy sauce |
1 chipotle pepper in adobo sauce, minced |
1 tablespoon olive oil |
1 tablespoon chile powder |
1 1/2 teaspoons paprika |
1 1/2 teaspoons ground cumin |
1 tablespoon minced garlic |
1 pound venison, cut into 1/2-inch strips |
1 1/2 cups all-purpose flour |
seasoned salt (or cajun seasoning) and pepper to taste |
2 tablespoons olive oil |
Directions:
1. 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.
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 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.
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