Easy Weeknight Venison Pepper Steak
Tender, thinly sliced venison cooked with red and green bell peppers smothered in a savory sauce. This recipe for Venison Pepper Steak is perfect for busy weeknights.
Pepper steak was my absolute favorite growing up. My mommom would make it for us, and I just remember her walking into our house with it in her picnic basket, and the smell alone would have me so excited. I’ve tried and tried to make a recipe as good as hers. I’ll admit, hers is still the best recipe I’ve had, but this one comes pretty close!
For this recipe I like to use the backstrap, but roast meat works great too. Just be sure to thinly slice it and be careful not to overcook it either way. Overcooking will result in chewy steak meat, and no one likes that.
After thinly slicing the venison, we’ll place the venison strips into a bowl with a quick marinade while we prep the other ingredients. The marinade is a simple combination of soy sauce and rice wine vinegar. The soy sauce is packed with flavor and the vinegar adds acidity which is very important to use with game meat. Acidity enhances the flavor profile of game meat and decrease any “game-y” flavors and helps tenderizing the meat. Winning! Searing our venison steaks does not take long at all. Once they’re browned on both sides, you’ll set them aside to rest while the bell peppers cook down and the sauce thickens. Then you’ll simply add the steak back to the pan and wah-lah! A delicious weeknight meal that your family is going to LOVE.
If you like this recipe, you’ll love:
PrintEasy Weeknight Venison Pepper Steak
Thinly sliced venison steak coated in savory stir fry sauce served over a bed of rice. It’s a quick and easy wild game dinner
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Ingredients
- 2 tablespoon Sesame Oil or Olive Oil, divided
- 1–1.5 Venison Roast, thinly sliced (Can also use a backstrap if desired)
- 2 tablespoons Low Sodium Soy Sauce
- 2 teaspoon Rice Wine Vinegar
- ½ yellow Onion, thinly sliced
- 1 green Bell Pepper, thinly sliced
- 1 red bell Pepper, thinly sliced
- 1 tablespoon Minced Garlic
- Cooked White Rice for Serving
Stir Fry Sauce
- 1/4 cup Reduced Sodium Soy Sauce
- 2 tablespoons Rice Wine Vinegar
- 1.5 tablespoons Light Brown Sugar
- 1 tablespoon Fresh Ginger, Grated
- 1 tablespoon cornstarch
Instructions
- Slice venison into thin strips, against the grain. Place venison strips into a bowl with soy sauce and rice wine vinegar, then set aside.
- Whisk the stir fry sauce ingredients together, then set aside.
- Heat 1 tablespoon of oil over medium high heat in a large skillet. Sear venison in batches, avoiding overcrowding. (The exact cook time depends on the size of your steaks and how hot your skillet is. 30 seconds to 1 minute per side is a good estimate.) Once browned, set aside to a plate to rest
- In the same skillet, add remaining tablespoon of olive then add in onion and peppers and sauté for about 3 minutes until just starting to become tender. Add in minced garlic and cook until fragrant
- Pour in sauce mixture and simmer for 3 minutes.
- Reduce heat to low and add in venison steak and cook until steak is warmed. Serve over a bed of rice
