Ancho Chile Rubbed Venison Steaks with Lime-Cilantro Butter

1/2 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




DIRECTIONS
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.
Prepare a grill for medium-high heat.
Mix together the steak seasoning and ancho chile powder in a small bowl. Rub the seasoning blend onto both sides of the venison steaks.
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.


Slow Cooker Venison Sloppy Joes

1/4 pound bacon
2 pounds venison stew meat
1 large yellow onion, chopped
1/2 cup brown sugar
1/4 cup wine vinegar
1 tablespoon ground cumin
1 teaspoon chili powder
2 tablespoons minced garlic
1 tablespoon prepared Dijon-style mustard
1 cup ketchup
salt and pepper to taste


DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Brown stew meat in bacon grease for flavor.
Put onion, sugar, vinegar, cumin, chili powder, garlic, mustard, ketchup, salt and pepper in slow cooker and mix well. Add bacon and venison and stir together.
Cook for a minimum of 8 hours on Low setting. Use a fork to separate the meat into a thick and yummy Sloppy Joe-style barbecue