Ancho Chile Rubbed Venison Steaks With Lime Cilantro Butter Recipes
ANCHO CHILE RUBBED VENISON STEAKS (T-BONE) WITH LIME-CILANTRO BU
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.
Provided by ElizabethKnicely
Categories Deer
Time 25m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
- Prepare grill for medium-high heat.
- Mix together the steak seasoning and ancho chile powder in a small bowl. Rub the seasoning blend onto both sides of the venison steaks or T-bone steaks.
- Grill the steaks to preferred doneness, 5 to 8 minutes per side for medium. Top each steak with a slice of lime-cilantro butter to serve.
Nutrition Facts : Calories 483, Fat 28.8, SaturatedFat 16.8, Cholesterol 254.3, Sodium 351.6, Carbohydrate 1.3, Fiber 0.7, Sugar 0.2, Protein 52.7
ANCHO CHILE RUBBED VENISON STEAKS WITH LIME-CILANTRO BUTTER
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.
Provided by PLONGSTOCKING
Categories Venison Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- 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.
- Prepare a grill for medium-high heat.
- Mix together the steak seasoning and ancho chile powder in a small bowl. Rub the seasoning blend onto both sides of the venison steaks.
- 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.
Nutrition Facts : Calories 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, Sodium 1656.9 mg, Sugar 0.1 g
ANCHO CHILE MARINADE
You can use any meat with this marinade. I have tried it with beef, pork, and even seafood. This recipe is directly from the Founder, CEO, and Chef of Chipotle Mexican Grill. I hope you enjoy it as much as I do!
Provided by cervantesbrandi
Categories Meat
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth.
- Spread mixture over meat and refrigerate at least one hour, up to 24 hours.
- Heat grill to about 400 degrees, or if cooking inside heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste. Grill meat about 4 minutes per side, depending upon thickness, until done.
ANCHO CHILE RUBBED VENISON STEAKS WITH LIME-CILANTRO BUTTER
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.
Provided by PLONGSTOCKING
Categories Venison Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- 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.
- Prepare a grill for medium-high heat.
- Mix together the steak seasoning and ancho chile powder in a small bowl. Rub the seasoning blend onto both sides of the venison steaks.
- 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.
Nutrition Facts : Calories 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, Sodium 1656.9 mg, Sugar 0.1 g
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