Best 2 Venison Steak Strips Recipes

Indulge in the delectable flavors of tender venison steak strips, expertly crafted with three distinct marinades and a variety of cooking methods. Experiment with the tangy and aromatic Asian marinade, featuring a harmonious blend of soy sauce, ginger, garlic, and sesame oil. Alternatively, embrace the bold and smoky flavors of the Southwest marinade, infused with chili powder, cumin, and a touch of honey. If you prefer a classic taste, the simple marinade of olive oil, garlic, and herbs allows the natural flavors of the venison to shine through. Whether you prefer grilling, pan-frying, or baking, these versatile venison steak strips promise a culinary experience that will tantalize your taste buds.

Let's cook with our recipes!

VENISON STEAK STRIPS

Venison Steak Strips image

Thin strips of steak are marinated in a lime and chipotle chili sauce, breaded and then fried in oil. I made this recipe to take the gamey flavor out of venison steaks, but it works great for any type of steaks or even for homemade chicken strips. Cook time includes time to marinade.

Provided by Tee Lee

Categories Deer

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb venison steak (or beef, or chicken)
1/4 cup canola oil
1/2 lime, juice of
1 tablespoon soy sauce
1 tablespoon chili powder
1/2 tablespoon paprika
1/2 tablespoon cumin
2 garlic cloves (minced)
1 tablespoon olive oil
1/2 tablespoon TABASCO® brand Chipotle Pepper Sauce
1 1/2 cups flour
1/2 tablespoon cajun seasoning (more or less to taste)
1 teaspoon pepper (more or less to taste)
1/2 tablespoon paprika (more or less to taste)

Steps:

Cut steaks into 1/2 inch wide strips, trimming excess fat.
Mix marinade ingredients in medium bowl.
Add steak strips into marinade and let soak at least 1 hour.
In a gallon ziploc bag combine flour, cajun seasoning, pepper and paprika.
Put steak strips a handful at a time into the flour mixture, zip bag closed and shake until meat is fully coated.
In a large skillet over medium-high heat add enough oil to completely cover the bottom of the pan.
Shake excess flour off steak strips and, in batches, fry them in the oil about 2 minutes, flip them over and fry 2 more minutes until golden brown, adding more oil as necessary.
Place cooked strips onto paper towels to absorb oil.

VENISON STEAK STRIPS

Venison Steak Strips image

Thin strips of steak are marinated in a lime and chipotle chili sauce, breaded and then fried in oil. I made this recipe to take the gamey flavor out of venison steaks, but it works great for any type of steaks or even for homemade chicken strips.

Provided by Tee Lee

Categories Meat and Poultry Recipes Game Meats Venison

Time 44m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon lime juice
1 tablespoon soy sauce
1 chipotle pepper in adobo sauce, minced
1 tablespoon olive oil
1 tablespoon chile powder
1 ½ teaspoons paprika
1 ½ teaspoons ground cumin
1 tablespoon minced garlic
1 pound venison, cut into 1/2-inch strips
1 ½ cups all-purpose flour
Seasoned salt (or Cajun seasoning) and pepper to taste
2 tablespoons olive oil

Steps:

Stir together the lime juice, soy sauce, minced chipotle, and 1 tablespoon olive oil; stir in chile powder, paprika, cumin, and garlic. Toss venison strips until well coated with marinade, set aside, and marinate for 20 minutes.
Drain venison strips in a colander, pressing out any excess liquid. Place the flour in a plastic bag, season to taste with seasoned salt and pepper. Toss venison strips with the flour until each piece is coated.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Shake excess flour from the venison strips, and cook until well browned on both sides, about 2 minutes per side.

Nutrition Facts : Calories 416.1 calories, Carbohydrate 39.3 g, Cholesterol 96.4 mg, Fat 14 g, Fiber 2.6 g, Protein 31.8 g, SaturatedFat 2.6 g, Sodium 379.7 mg, Sugar 0.5 g

Tips:

Use fresh venison steak: Fresh venison steak will yield the best flavor and texture. If you don't have fresh venison steak, you can use frozen venison steak, but be sure to thaw it completely before cooking.
Marinate the venison steak: Marinating the venison steak in a flavorful marinade will help to tenderize the meat and add flavor. You can use a variety of marinades, but some popular options include olive oil, red wine, garlic, herbs, and spices.
Cook the venison steak over high heat: Venison steak is best cooked over high heat. This will help to sear the meat and create a flavorful crust. You can cook the venison steak in a skillet, on a grill, or even in the oven.
Don't overcook the venison steak: Venison steak is a lean meat, so it's important to not overcook it. Overcooked venison steak will be tough and dry. The best way to tell if the venison steak is cooked through is to use a meat thermometer. The internal temperature of the venison steak should be 135 degrees Fahrenheit for medium-rare, 145 degrees Fahrenheit for medium, and 155 degrees Fahrenheit for well-done.
Let the venison steak rest: After cooking the venison steak, let it rest for 5-10 minutes before slicing and serving. This will help the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.

Conclusion:

Venison steak is a delicious and healthy alternative to beef steak. It's lean, flavorful, and packed with nutrients. If you're looking for a new and exciting way to cook venison, try one of the recipes in this article. You won't be disappointed!