Venison Steak with Peppers and Onions

Venison Steak with Peppers and Onions

17 Reviews 3 Pics
Barbara Z.
Recipe by  Barbara Z.

“This is my brother Bob's recipe. I've always been loathe to eat food made with Bambi, but I couldn't resist the smell of this. Know what? It was delicious! He brings this out at football watching parties, but denies it's venison until after the taste test. Serve with rice or noodles.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. In a medium bowl, stir together the beef broth, sherry, soy sauce, salt and pepper. Season the meat with curing salt and steak seasoning, then place it in the bowl with the marinade. Cover and refrigerate for 2 to 3 hours.
  2. Heat one tablespoon of oil in a large skillet over medium-high heat. Use tongs or a slotted spoon to transfer the venison to the skillet, reserving the marinade. Cook and stir until browned and cooked through, 3 to 5 minutes, depending on the size of your pieces. Remove to a clean bowl.
  3. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the onion and bell pepper strips; cook and stir until starting to become tender, 2 to 3 minutes. Remove them from the pan and place them in the bowl with the meat.
  4. Dissolve the cornstarch in 2 tablespoons of the reserved marinade. Pour the rest of the marinade into the skillet. Bring to a boil, then simmer over medium heat for a minute. Stir in the cornstarch slurry and continue to cook, stirring slowly until thickened, about 1 minute. Return the meat and vegetables to the skillet and stir until coated with the sauce. Transfer to a serving dish.

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Reviews (17)

Rate This Recipe
Barbara Z.
27

Barbara Z.

Funny, I am the submitter of this recipe, and I don't recall putting Morton's curing salt on the list of ingredients! LOL! Guess they're a sponsor here. You can use any meat tenderizer, like Adolph's. I've also used red wine in the place of the sherry, just add a tiny bit of sugar to the ingredients.

bub6958
11

bub6958

This was tasty, but the meat was not as tender as I would have liked. I couldn't find curing salt. I used regular table salt and I don't know if this had any affect on the tenderness of the meat. I like more gravy so I used a 14oz can of beef broth(minus what I used for the marinade). In step four after I put the remainder of the marinade into the pan I added the beef broth. I used Wondra gravy flour and thicken to taste. I served this over buttered noodles. Overall, a very good recipe that I will use again.

Cyndi
11

Cyndi

This was a great way to cook venison - I omitted the curing salt as I did not have any and didn't think it would need it.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 248 cal
  • 12%
  • Fat
  • 9.8 g
  • 15%
  • Carbs
  • 11 g
  • 4%
  • Protein
  • 27.6 g
  • 55%
  • Cholesterol
  • 96 mg
  • 32%
  • Sodium
  • 2069 mg
  • 83%

Based on a 2,000 calorie diet

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