Venison Steak with Peppers and Onions

Venison Steak with Peppers and Onions

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Barbara Z. 0

"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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servings 248 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  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.


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


  1. 19 Ratings

Most helpful positive review

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 ...

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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 ...

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.

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...

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 i...

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!!

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 o...

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 s...

My whole family thought this was very good. I used about 2 lbs. of venison tenderloin, cabernet instead of sherry and I added sliced fresh mushrooms with the other vegetables. I wanted more gra...


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