Photo: Jason Leung
Ancho Chile Rubbed Venison Steaks with Lime-Cilantro Butter
6 ingredients
15 min + 10 min
4 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
522
Calories
56g
Protein
30g
Fat
4g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Venison | 100g cooked | 158 |
| Butter | 1 tbsp (14g) | 102 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes