Venison Steak Strips

Venison Steak Strips

4 Reviews 2 Pics
  • Prep

    40 m
  • Cook

    4 m
  • Ready In

    44 m
Tee Lee
Recipe by  Tee Lee

“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.”

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Adjust Servings

Original recipe yields 4 servings



  1. 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.
  2. 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.
  3. 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.

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Reviews (4)

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We really liked this, was a little spicy but not too bad..if you don't like too much spice then scrape off the seeds from the peppers..

Soup Loving Nicole

Soup Loving Nicole

This is the best venison recipe I've tried from this site and I've tried a good number of them. I thought the soy sounded out of place but it blended in nicely with the other flavors. I dropped mine down in an electric fryer instead of a skillet on the stove top but that was my only change. Great recipe!



Delicious. We did not include the chipotle pepper, and simply put 1/2 cup of flour in the bowl with the marinaded meat and stirred it in and that worked just fine. We also substituted lemon juice since we had no lime. This recipe has a nice sort of Mexican flavor to it. With only three people eating there was a bunch leftover, and we're excited to use those in burritos tomorrow. Last note--we three were all first time venison eaters, and we didn't notice any funny taste or smell at all. The meat was delicious and very accessible tasting.

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Amount Per Serving (4 total)

  • Calories
  • 416 cal
  • 21%
  • Fat
  • 14 g
  • 22%
  • Carbs
  • 39.3 g
  • 13%
  • Protein
  • 31.8 g
  • 64%
  • Cholesterol
  • 96 mg
  • 32%
  • Sodium
  • 380 mg
  • 15%

Based on a 2,000 calorie diet



previous recipe:

Bulk Venison Breakfast Sausage


next recipe:

Slow Cooker Apple-Scented Venison Roast