Ancho Chile Rubbed Venison Steaks with Lime-Cilantro Butter


This was originally for T-bone steaks but it works just as nicely with deer. The rub helps minimize the 'gamey' taste and the butter just makes them delicious.

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
4 servings


  • ½ cup butter, softened

  • 1 tablespoon lime juice

  • 1 tablespoon chopped fresh cilantro

  • 2 tablespoons steak seasoning

  • 1 tablespoon ancho chile powder

  • 4 (1/2 pound) venison steaks


  1. Whip together the butter, lime juice, and cilantro 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 grill for medium-high heat.

  3. Mix together the steak seasoning and ancho chile powder in a small bowl. Rub the seasoning blend onto both sides of the venison steaks.

  4. Grill the steaks to preferred doneness, 5 to 8 minutes per side for medium. Top each steak with a slice of the lemon-cilantro butter to serve.

Nutrition Facts (per serving)

490 Calories
29g Fat
3g Carbs
53g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 490
% Daily Value *
Total Fat 29g 37%
Saturated Fat 17g 84%
Cholesterol 254mg 85%
Sodium 1657mg 72%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 53g
Vitamin C 2mg 10%
Calcium 49mg 4%
Iron 8mg 46%
Potassium 815mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.