Easy 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
Scale
- 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
Find it online: https://jenndanella.com/easy-weeknight-venison-pepper-steak/