VENISON STEAK STRIPS

Venison Steak Strips image

Provided by Tee Lee

Categories Deer

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 14

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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.