Combine 30g chipotle chiles, 20g garlic, 100g orange juice, 50g lime juice, 5g cumin, 3g oregano, and 10g salt in a blender.
Slice 600g venison sirloin into thin strips and toss with the marinade, letting it rest for at least 30 minutes.
Heat 15g vegetable oil in a skillet and sear the marinated venison until browned, then remove from the pan.
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