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

Venison Steak with Peppers and Onions

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"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 Edit and Save

Original recipe makes 4 servings Change Servings


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

Reviews More Reviews

Most Helpful Positive Review
Nov 20, 2008

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.

Most Helpful Critical Review
Nov 30, 2012


Oct 08, 2008

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.

Nov 16, 2008

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.

Jan 21, 2011

wow, made this double and can not believe how tender the steak came out. followed the recipe exactly, except added a clove of garlic and accidentally put in a mildly hot pepper that got mixed in with the bells that we planted last year and froze. the spice was perfect. The marinade made the steak so tender could cut it with a spoon. spooned the steak and sauce over some boiled potatoes and carrots and ummmmm.

Jan 27, 2010

This was actally really good, even the kids loved it. I could eat this like a fajita as well, just wrap it up in a tortilla shell and you can eat it anywhere!! Thanks for the recipie!!

Feb 04, 2009

I found out at the last minute that I didn't have dry sherry, curing salt or steak seasoning, but I proceeded with the recipe. I had about 2 lbs of venison steaks to contend with and it turned out really well. Unfortunately there were a few tough pieces, but that wasn't the recipes fault. It was very good, and I would make this again. Family really liked it.

Sep 02, 2012

We eat alot of venison and I marinate the meat in milk overnight. It helps to take the gamey taste out and it tenderizes at the same time!! This recipe sounds wonderful and I will be making it soon!!


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  • Calories
  • 248 kcal
  • 12%
  • Carbohydrates
  • 11 g
  • 4%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 27.6 g
  • 55%
  • Sodium
  • 2069 mg
  • 83%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Barbara Z.
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