Ancho Chile Rubbed Venison Steaks with Lime-Cilantro Butter recipe

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Ingredients

½ cup butter, softened
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
2 tablespoons steak seasoning
1 tablespoon ancho chile powder
4 (1/2 pound) venison steaks

Nutrition Info

489.6 calories
carbohydrate: 2.9 g
cholesterol: 254 mg
fat: 28.8 g
fiber: 0.6 g
protein: 52.8 g
saturatedFat: 16.8 g
servingSize: -
sodium: 1656.9 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whip together the butter, lime juice, and cilantro in a small bowl until well combined. Transfer the butter mixture onto a large piece of plastic wrap, gently wrap and form the butter into a log. Freeze until ready to use.

  2. Prepare a grill for medium-high heat.

  3. Mix together the steak seasoning and ancho chile powder in a small bowl. Rub the seasoning blend onto both sides of the venison steaks.

  4. Grill the steaks to preferred doneness, 5 to 8 minutes per side for medium. Top each steak with a slice of the lemon-cilantro butter to serve.

Recipe Yield

4 servings

Recipe Note

This was originally for T-bone steaks but it works just as nicely with deer. The rub helps minimize the 'gamey' taste and the butter just makes them delicious.

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