Easy Weeknight Venison Pepper Steak

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


  • 2 tablespoon Sesame Oil or Olive Oil, divided
  • 11.5 Venison Roast, thinly sliced (Can swap for 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


  1. Slice venison into thin strips, against the grain. Place into a bowl with soy sauce and rice wine vinegar, then set aside. 
  2. Whisk the stir fry sauce ingredients together, then set aside.
  3. 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
  4. 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
  5. Pour in sauce mixture and simmer for 3 minutes. 
  6. Reduce heat to low and add in venison steak and cook until steak is warmed. Serve over a bed of rice