- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 chipotle pepper in adobo sauce, minced
- 1 tablespoon olive oil
- 1 tablespoon chile powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1 tablespoon minced garlic
- 1 pound venison, cut into 1/2-inch strips
- 1 1/2 cups all-purpose flour
- Seasoned salt (or Cajun seasoning) and pepper to taste
- 2 tablespoons olive oil
- 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.
- 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.
- 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.