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My review
Venison Steak with Peppers and Onions
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
servings 248 calsOriginal recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- 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
- Note
- My brother usually puts this into a glass baking dish, and keeps it warm in the oven covered with aluminum foil.
Nutrition Facts
Per Serving: 248 calories; 9.8 g fat; 11 g carbohydrates; 27.6 g protein; 96 mg cholesterol; 2069 mg sodium. Full nutrition
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Reviews
Read all reviews 2020 Ratings
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Most helpful positive review
11/20/2008
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 ...
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11/20/2008
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 ...
10/8/2008
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.
11/16/2008
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...
1/15/2011
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 i...
2/3/2009
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 o...
1/26/2010
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!!
9/2/2012
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 s...
10/29/2009
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...