Venison Steak Strips

1 tablespoon lime juice

1 tablespoon soy sauce

1 chipotle pepper in adobo sauce, minced

1 tablespoon olive oil

1 tablespoon chile powder

1 ½ teaspoons paprika

1 ½ teaspoons ground cumin

1 tablespoon minced garlic

1 pound venison, cut into 1/2-inch strips

1 ½ 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.