Original Menu Ancho Chile Rubbed Venison Steaks with Lime-Cilantro Butter :: Best Dishes

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Ancho Chile Rubbed Venison Steaks with Lime-Cilantro Butter

"This was originally for T-bone steaks but it works simply as well with deer. The rub enables reduce the 'gamey' flavor and the butter simply makes them delicious."

Ingredients :

half cup butter, softened
1 tablespoon lime juice
1 tablespoon chopped clean cilantro
2 tablespoons steak seasoning
1 tablespoon ancho chile powder
4 (half of pound) venison steaks

Instructions :

Prep : 15M	Cook : 4M	Ready in : 25M

Whip together the butter, lime juice, and cilantro in a small bowl till nicely mixed. Transfer the butter combination onto a big piece of plastic wrap, lightly wrap and shape the butter into a log. Freeze until ready to use.
Prepare a grill for medium-excessive warmness.
Mix collectively the steak seasoning and ancho chile powder in a small bowl. Rub the seasoning combo onto each facets of the venison steaks.
Grill the steaks to preferred doneness, 5 to 8 mins according to aspect for medium. Top every steak with a slice of the lemon-cilantro butter to serve.

Notes :

Try the usage of a Reynolds® gradual cooker liner on your gradual cooker for easier cleanup.

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