Venison Steak with Peppers and Onions Recipe
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Venison Steak with Peppers and Onions

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."

Rating: This weblink has been rated 5 times with an average star rating of 4.4 Read Reviews (5)

Rate/Review | 247 people have saved this

What to Drink?

Wine Syrah
Cocktail Sidecar
Chilled Non-Alcoholic Cranberry Tea
 

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 1/2 tablespoons beef broth
  • 2 1/2 tablespoons dry sherry
  • 4 teaspoons soy sauce
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 pound lean venison, cut into thin strips
  • 1 teaspoon curing salt (e.g., Morton® Tender Quick®)
  • 2 teaspoons steak seasoning
  • 1 onion, halved and sliced
  • 3 bell peppers, sliced into thin strips
  • 2 tablespoons vegetable oil
  • 1 tablespoon cornstarch

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.

Footnotes

FOOTNOTE

  • My brother usually puts this into a glass baking dish, and keeps it warm in the oven covered with aluminum foil.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 248 | Total Fat: 9.8g | Cholesterol: 96mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2008 by Barbara Z. 
Funny, I am the submitter of this recipe, and I don't recall putting Morton's curing salt on... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2008 by Cyndi 
This was a great way to cook venison - I omitted the curing salt as I did not have any and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2008 by bub6958 
This was tasty, but the meat was not as tender as I would have liked. I couldn't find curing... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2009 by mariefnp1 Supporting Member (Click to learn more about Supporting Membership)
I found out at the last minute that I didn't have dry sherry, curing salt or steak seasoning,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2009 by MrsT 
My whole family thought this was very good. I used about 2 lbs. of venison tenderloin,... MORE

 
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