Recipe by Tee Lee
"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."
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chipotle pepper in adobo sauce, minced
1 1/2 teaspoons
1 1/2 teaspoons
venison, cut into 1/2-inch strips
1 1/2 cups
Seasoned salt (or Cajun seasoning) and pepper to taste
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..
This is the best venison recipe I've tried from this site and I've tried a good number of them. I thought the soy sounded out of place but it blended in nicely with the other flavors. I dropped mine down in an electric fryer instead of a skillet on the stove top but that was my only change. Great recipe!
Delicious. We did not include the chipotle pepper, and simply put 1/2 cup of flour in the bowl with the marinaded meat and stirred it in and that worked just fine. We also substituted lemon juice since we had no lime. This recipe has a nice sort of Mexican flavor to it. With only three people eating there was a bunch leftover, and we're excited to use those in burritos tomorrow. Last note--we three were all first time venison eaters, and we didn't notice any funny taste or smell at all. The meat was delicious and very accessible tasting.
This recipe was good I liked it alot although it was just a little too spicy but it was still really good.
* Percent Daily Values are based on a 2,000 calorie diet.
Venison Steak Strips
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 126
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