Grower: Bodega San Antonio Abad
Grape Variety: Tempranillo
Style: Fresh and Vibrant
Country: Spain
Appellation: La Mancha
Vintage: 2012/13
Closure: CORK
Alcohol: 13.5% ABV
Bottle Size: 75cl

Spicy Venison Steak Strips

Cooking Time: 01 hrs 04 minutes (approx.)
Number of Servings: 4

INGREDIENTS

1 tablespoon lime juice
1 tablespoon soy sauce
1 chipotle chilli in adobo sauce, finely - chopped
1 tablespoon olive oil
1 tablespoon chilli powder
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1 tablespoon finely chopped garlic
450g venison, cut into 1.25cm strips
200g plain flour
seasoned salt (or Cajun seasoning) and pepper to taste
2 tablespoons olive oil

1. Stir together the lime juice, soy sauce, chipotle chilli and 1 tablespoon olive oil; stir in chilli powder, paprika, cumin and garlic.
2. Toss venison strips until well coated with marinade, set aside and marinate for 20 minutes.
3. Drain venison strips in a colander, pressing out any excess liquid.
4. Place the flour in a plastic bag, season to taste with seasoned salt and pepper.
5. Toss venison strips with the flour until each piece is coated.
6. Heat 2 tablespoons olive oil in a large frying pan over medium-high heat.
7. Shake excess flour from the venison strips and cook until well browned on both sides, about 2 minutes per side.