Ingredients for Venison Steak Strips
- 1 lb venison steak
- vegetable oil, for frying
- 1/4 cup fresh lime juice
- Soy Sauce
- Chili Powder
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- Garlic Cloves
- 1 tablespoon olive oil
- 2 tablespoons Tabasco Brand Chipotle Pepper Sauce
- 1 cup all-purpose flour
- 2 tablespoons cajun seasoning
- 1 teaspoon black pepper, plus freshly ground black pepper to taste
- salt, to taste
- 1/2 teaspoon garlic powder
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How to Make Venison Steak Strips
- Cut 1 lb of steak (venison, beef, or chicken) into 1/2-inch wide strips, trimming excess fat.
- In a medium bowl, whisk together the marinade: 1/4 cup lime juice, 2 tablespoons chipotle chili sauce (adjust to your spice preference), 1 tablespoon olive oil, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, and salt and pepper to taste.
- Add steak strips to the marinade and let soak for at least 1 hour (or up to 4 hours in the refrigerator).
- In a gallon-sized ziploc bag, combine 1 cup all-purpose flour, 2 tablespoons Cajun seasoning, 1 tablespoon paprika, and 1 teaspoon black pepper.
- Add steak strips to the flour mixture, a handful at a time. Seal the bag and shake until the meat is fully coated.
- In a large skillet over medium-high heat, add 1/2 inch of vegetable oil. The oil is hot enough when a small pinch of flour sizzles immediately.
- Shake off excess flour from the steak strips. Fry in batches for approximately 2 minutes per side, or until golden brown and cooked through. Add more oil as needed.
- Place cooked strips on a wire rack or paper towels to drain excess oil.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
2g
Fat
13g
Carbs
13g
