Recipe of Whitetail Deer Deer Droppings

Ancho Chile Rubbed Venison Steaks With Lime-Cilantro Butter

Rue's oldest documented wild deer.

Recipe Summary 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.

Ingredients | Whitetail Deer Deer Droppings

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

Directions

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.

Info | Whitetail Deer Deer Droppings

prep: 15 mins cook: 10 mins total: 25 mins Servings: 4 Yield: 4 servings

TAG : Ancho Chile Rubbed Venison Steaks With Lime-Cilantro Butter

Meat and Poultry Recipes, Game Meats, Venison,