Venison Pepper Steak

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I was blessed to be born into a family that loves to cook and that is pretty stinkin’ good at it. Based on some of the “food” I had from my grandmother growing up {Peanut Butter Pistachio Pumpkin Pie, for example, or chocolate pudding mixed with strawberries, peanut butter, and pineapple, or – maybe the best memory yet – sugar cookies with cough drops chopped and mixed in to help the little grandkids that were coughing} I’m guessing that the cooking bone is not genetic. Grandma’s getting the last laugh, though – she’s singing with the angels while I’m here on Earth.

Either way, I’ve seen a lot of what to do and what not to do. Dad always complained that “Grandma sure knew how to ruin a squirrel.” {Growing up with a widowed mother post-Great Depression wasn’t easy.} I know she blessed her family in many ways, but cooking wasn’t one of them.

Then along comes my sister-in-law. Pretty and sweet, and had probably never eaten wild game until she met my brother. But she knew how to cook, and it did not take her long before she was cooking venison like a pro. She is living proof that anyone can become an expert at cooking wild game as long as they fall in love with the right person.

I will not be sharing any of Grandma’s “Recipes” with you. Ever. But I am happy to share with you my sister-in-law’s recipe for Venison Pepper Steak. She made this recipe for us over ten years ago, and it’s been my go-to for Pepper Steak ever since.

You will need these simple ingredients:

2 Pepper Steak Ingredients

Venison Steak  |  Oil  |  Onion  |  Bell Pepper  |  Water
Soy sauce  |  Corn starch  |  Salt  |  Pepper  |  Rice

 

Step 1 ~ 25 minutes

Cook and prepare rice according to package directions; yield 2 c prepared rice.

 

Step 2 ~ 10 minutes

Slice one medium onion and one bell pepper into “O’s.”

3 Bell pepper and onion

Tenderize steaks thoroughly.

4 Tenderize steak

Slice steaks into thin strips or bite size pieces.

5 Slice thin

 

Step 3 ~ 15 minutes

In a wok or other large skillet, heat 3 – 4 T of  vegetable oil.

6 Heat oil

Time out to pay tribute to the oil. I went to the store THREE different times to get generic oil, and each time they were sold out. So I broke down and bought the next cheapest bottle. When I got home, who should I discover on the bottle but Miss Kay! If I had to pay extra, at least I got a picture of Miss Kay in the process….

1 Ms. Kay

Back to cooking. Add the steak slices to the hot oil and stir.

7 Add steak

Cook until the meat is completely browned on the outside and almost completely cooked in the center. You can test it by trying to cut a piece in half with your spoon. If it cuts easily it’s about done. You should also end up with a lot of liquid in the pan when the meat is cooked. Don’t worry about draining it.

8 Brown steak

 

Step 4 ~ 10 – 15 minutes

Add the bell peppers and onions, along with ¾ c of water.

10 Stir

Stir the peppers and onions and cook over medium-high heat until they reach your desired tenderness. I like mine very tender, so I cooked and stirred for about 15 minutes.

14 Getting soft

While the peppers and onions are cooking, measure out 3 Tbsp corn starch into a small glass or bowl.

11 Corn starch

Add 5 Tbsp soy sauce and stir with a fork to combine.

12 Soy Sauce

Set aside until peppers and onions are tender. {If you prefer less sauce, you can reduce these measurements to 1½ Tbsp corn starch and 3 Tbsp soy sauce. Follow instructions for water in Step 5.}

13 Mixed sauce

 

Step 5 ~ 10 minutes

Stir in the soy sauce/corn starch mixture very slowly.

15 Add sauce

It’s hard to see in this picture, but the sauce will immediately begin to thicken. Add a little water at a time until sauce is the thickness you like. I ended up adding close to a cup of water, but just add it gradually.

16 Thin with water

Cover the wok with any lid that fits. This is the lid from my Chicken Fry pan. It gets the job done. Simmer the sauce over medium-low heat for about 10 minutes.

17 Cover

Sauce will thicken slightly.

18 Thickened sauce

Season with salt and pepper to taste. {Soy sauce can be pretty salty, so go easy on the salt.}

Serve Venison Pepper Steak over steamed rice or noodles.

19 Pepper Steak

I’ve given thought to playing around with the peppers. I may try poblanos next time.

If you like this recipe, consider trying my Venison Fried Rice the next time you get an Asian-food itch.

Tell me what you think:  is this authentic? Do you do anything different when you prepare Pepper Steak?

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