This recipe for venison pepper steak is perfect.
The sauce is delicious and the meat strips are tender. Just make some rice and you have a meal in just a few minutes. I have many venison recipes for you try at the end of the page.
1 lb venison, trimmed and cut into strips
1 TBS butter
1 TBS canola oil
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 onion, cut into strips
3 cloves garlic, minced
1/2 tsp freshly ground black pepper
3 TBS soy sauce
1/2 cup your favorite barbecue sauce
2 cups cooked rice
In a skillet over medium-high heat, melt the butter and add the canola
oil and heat until hot. Add the bell peppers and onions and cook for 7
minutes or so. Transfer to a bowl and cover with foil.
Now add the venison, garlic and black pepper to the same skillet and cook for 3 minutes. Add the soy sauce and cook another minute or two or until the venison is cooked. Now add the barbecue sauce and cook until heated through.
Spoon this mixture into the bowl with the peppers and toss to coat evenly. Serve over rice or some cooked egg noodles.
This is a delicious venison steak recipe with the addition of mushrooms and wine.
VENISON PEPPER STEAK WITH MUSHROOMS
2-3 lbs venison steak sliced thin
1 onion, chopped
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
3 to 4 cups beef broth
1 clove garlic, minced
2 TBS soy sauce
2 TBS sugar
2 to 4 TBS wine (to taste)
4 oz fresh mushrooms, sliced
3 TBS cornstarch
chow mein noodles, garnish
cooked white rice
Sear the outside of the venison steak in hot oil. Do not cook at this point. Add the minced garlic, onion and peppers. Cook until almost cooked through. Add the beef broth, soy sauce, sugar, wine and mushrooms. Heat until everything is hot.
Add enough cold water to make a thin paste with the cornstarch. Add equal amount of the hot broth from the pan to the cornstarch mixture. Mix well and return back to the pan and stir until thickened.
Serve over white rice and top with chow mein noodles. Enjoy this folks.
VENISON STIR FRY RECIPE
1 to 2 lbs venison, cut into strips
6 TBS canola oil
3 garlic cloves, minced and added to the above canola oil
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
3/4 cup homemade beef broth
3 tsp cornstarch
2 TBS orange juice concentrate, thawed
2 TBS homemade soy sauce
1 onion, sliced in strips
2 cups fresh broccoli florets
1/2 yellow bell pepper, sliced
1/2 cup sliced mushrooms
1/2 to 1 cup sliced water chestnuts
white rice, cooked
Combine the broth, soy sauce and orange juice concentrate together and whisk well; set aside. In another small bowl, add the cornstarch and a little water to make a paste.
Heat 3 TBS of the infused canola oil on high in a wok or large heavy skillet. Add the venison strips and sprinkle with the additional garlic powder and cook, stirring frequently. Pour this mixture into a bowl and set aside for now.
Add another 3 TBS of the garlic canola oil to the skillet and now
add the onion strips and broccoli; cook until tender crisp. Now place
the cooked venison back into the pan with the water chestnuts and pour
the broth mix over all; when hot add the cornstarch paste and stir
cooking quickly until thickened. Serve over hot white rice.