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Ancho Chile Rubbed Venison Steaks with Lime-Cilantro Butter

Reviewed: Feb. 13, 2012
Made this with some mule deer backstrap. I cleaned as much membrane/silver skin off as I could, then soaked the venison in milk for a couple of hours before cooking. The rub alone was great. I had to powderize some ancho pods as I couldn't locate powdered Ancho at any stores. I added a little garlic powder to the butter. The butter is what put this over the top. Everyone who had it commented that it was some of the best steak (from any animal) they have ever eaten. I agree!
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