Ancho Chile Rubbed Venison Steaks with Lime-Cilantro Butter You Have To Try

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Ancho Chile Rubbed Venison Steaks with Lime-Cilantro Butter

"This turned into initially for T-bone steaks however it works simply as properly with deer. The rub helps reduce the 'gamey' flavor and the butter simply makes them delicious."

Ingredients :

1/2 cup butter, softened
1 tablespoon lime juice
1 tablespoon chopped sparkling cilantro
2 tablespoons steak seasoning
1 tablespoon ancho chile powder
four (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 well mixed. Transfer the butter aggregate onto a huge piece of plastic wrap, lightly wrap and form the butter right into a log. Freeze till geared up to apply.
Prepare a grill for medium-excessive heat.
Mix collectively the steak seasoning and ancho chile powder in a small bowl. Rub the seasoning mixture onto both sides of the venison steaks.
Grill the steaks to desired doneness, 5 to eight mins in step with facet for medium. Top every steak with a slice of the lemon-cilantro butter to serve.

Notes :

Try using a Reynolds® gradual cooker liner to your slow cooker for less complicated cleanup.

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