Venison Steaks with Lime and Coriander Butter

    Venison Steaks with Lime and Coriander Butter

    (16)
    4saves
    25min


    18 people made this

    If you don't like venison this works just as well on T-bone steaks. The lime and coriander butter is very visually effective.

    Ingredients
    Serves: 4 

    • 125g butter, softened
    • 1 tablespoon lime juice
    • 1 tablespoon diced fresh coriander
    • 2 tablespoons steak seasoning
    • 1 tablespoon chilli powder
    • 4 (250g) venison steaks

    Directions
    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Whip together the butter, lime juice and coriander in a small bowl until well combined. Transfer the butter mixture onto a large piece of plastic wrap. Gently wrap and form the butter into a log. Freeze until ready to use.
    2. Prepare a barbecue for medium-high heat.
    3. Mix together the steak seasoning and chilli powder in a small bowl. Rub the seasoning blend onto both sides of the venison steaks.
    4. Barbecue the steaks until cooked; 5 to 8 minutes per side for medium.
    5. Top each steak with a slice of the lemon-coriander butter to serve.
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    Reviews and Ratings
    Global Ratings:
    (16)

    Reviews in English (16)

    by
    10

    Absolutely melt in your mouth delicious! I added a little garlic powder to the cilantro butter and it was perfect!  -  08 Apr 2009  (Review from Allrecipes USA and Canada)

    by
    8

    Made this tonight with venison round steaks. Yummy, but spicy! Honestly, this recipe is one of the best I've tried for that particular cut of meat. It covered the gamey taste, for sure. I couldn't find ancho chile powder at the store, so used chipotle powder instead, in the same proportions. I do believe that was too much heat. I will definitely make this again, using much less chile powder.  -  12 Aug 2008  (Review from Allrecipes USA and Canada)

    by
    6

    Hands down, this made the best venison dish I have ever had. The lime-cilantro butter was amazing and the chili rub gave it just the right amount of heat. I added a little fresh chopped garlic to the butter just because I love garlic. YUM!  -  22 Sep 2009  (Review from Allrecipes USA and Canada)

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