Best 6 Ancho Chile Rubbed Venison Steaks With Lime Cilantro Butter Recipes
**Explore the tantalizing flavors of Ancho Chile Rubbed Venison Steaks with Lime Cilantro Butter, a culinary journey that embodies the essence of the Southwest.**
Indulge in a succulent twist on classic venison steaks, where the earthy richness of the meat meets the vibrant heat of ancho chile rub and zesty lime cilantro butter. Savor the tender venison steaks, infused with a symphony of flavors and aromas, as the spicy-sweet ancho chile rub caramelizes, creating a crust that's both crisp and flavorful. The accompanying lime cilantro butter adds a burst of freshness and brightness, cutting through the richness of the venison and enhancing its natural sweetness. Prepare to embark on a culinary adventure that celebrates the harmonious blend of Southwestern spices and fresh herbs, leaving your taste buds tantalized and satisfied. In this article, we present not only the mouthwatering Ancho Chile Rubbed Venison Steaks with Lime Cilantro Butter, but also an array of complementary recipes that showcase the versatility of venison and the vibrant flavors of Mexican cuisine. Discover delectable dishes such as Venison Chili with Chipotle Peppers, a hearty and comforting stew that embodies the warmth and spice of the Southwest. Explore the vibrant flavors of Grilled Venison Fajitas, where tender venison strips are marinated in a tantalizing blend of spices and grilled to perfection. Expand your culinary horizons with Venison Birria Tacos, a fusion of Mexican and venison flavors that will delight your taste buds. And for a refreshing twist, indulge in Venison Enchiladas Verde, where succulent venison is smothered in a zesty tomatillo-based sauce. With these diverse recipes, you'll embark on a culinary journey that pays homage to the unique flavors of venison and the vibrant spirit of Mexican cuisine.
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
GIANT CHIPOTLE-RUBBED STEAKS WITH CILANTRO-LIME BUTTER
This recipe and delicious rub comes from Chris Schlesinger, the former owner and chef of East Coast Grill in Cambridge, Mass. Follow Mr. Schlesinger's lead and leave the steaks untouched on the grill before you flip them. They should be beautifully seared, chestnut brown around the edges where the fat has roasted down, with a tight crust from the rub. Later, perhaps, you can reward yourself with a beer.
Provided by Sam Sifton
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Build a fire in your grill; if using a gas grill, turn both burners to high.
- Put all spice paste ingredients in a food processor and purée. Rub steaks all over with paste (it will be rather thick) and set aside.
- Combine ingredients for cilantro-lime butter in a small bowl and mash with a spoon until well mixed and an even consistency.
- When all coals are covered with gray ash and fire is medium hot (you can hold your hand 5 inches above grill for 3 to 4 seconds), put steaks on grill directly over coals and cook until well seared, about 7 minutes. Turn and cook another 7 to 10 minutes for medium rare. Remove from heat, top each steak with a couple tablespoons of butter, and serve.
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 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 RUB
Great on steaks and roasts. You can add a little red cayenne pepper for an extra kick, if you like it spicy.
Provided by PalatablePastime
Categories Southwestern U.S.
Time 5m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Mix thoroughly.
- To use: coat meat liberally with rub and wrap with plastic wrap for up to 12 hours in the refrigerator.
- Bring meat to room temp before cooking.
- Enough rub here for 3-5 pounds meat.
Nutrition Facts : Calories 377, Fat 15.2, SaturatedFat 1.6, Sodium 7315.3, Carbohydrate 59.5, Fiber 20.9, Sugar 13.2, Protein 16.7
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
Tips:
- Choose high-quality venison steaks: Look for steaks that are a deep red color and have minimal marbling. This will ensure that the steaks are tender and flavorful.
- Use a good quality ancho chile powder: Ancho chile powder is made from dried ancho chiles, which have a rich, smoky flavor. Make sure to use a fresh, high-quality powder to get the best flavor.
- Don't overcook the steaks: Venison steaks are best cooked to medium-rare or medium. Overcooking will make the steaks tough and dry.
- Let the steaks rest before serving: Allow the steaks to rest for a few minutes before serving. This will help the juices redistribute throughout the steaks, making them more tender and flavorful.
Conclusion:
Ancho chile rubbed venison steaks with lime cilantro butter is a delicious and easy-to-make dish that is perfect for a special occasion. The ancho chile rub gives the steaks a rich, smoky flavor, while the lime cilantro butter adds a bright, citrusy note. This dish is sure to impress your guests and leave them wanting more.
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