Venison Pepper Steak
12-09-2015, 05:53 AM
#1
Fork Horn
Thread Starter
Join Date: Aug 2012
Location: Minnesota
Posts: 118
Venison Pepper Steak
Here's one that is just ridiculously simple.
Ingredients
1 1/2 lbs venison steak (top or bottom round works well), cut into 1/2 in strips
1/4 cup flour
1/2 tsp salt
1/2 tsp pepper
1 small onion, diced
4-5 garlic cloves
1 green pepper, diced
1 red pepper, diced
1 (16 oz) can Italian style tomatoes
1 tbsp beef bouillon
2 tbsp Worcestershire sauce
1 tbsp steak seasoning
1 tbsp steak sauce
Toss steak in salt, pepper, & flour. In a med bowl mix together the rest of the ingredients, add all ingredients to crock-pot and cook on low 8 hours. Serve over rice or lo mein noodles.
Ingredients
1 1/2 lbs venison steak (top or bottom round works well), cut into 1/2 in strips
1/4 cup flour
1/2 tsp salt
1/2 tsp pepper
1 small onion, diced
4-5 garlic cloves
1 green pepper, diced
1 red pepper, diced
1 (16 oz) can Italian style tomatoes
1 tbsp beef bouillon
2 tbsp Worcestershire sauce
1 tbsp steak seasoning
1 tbsp steak sauce
Toss steak in salt, pepper, & flour. In a med bowl mix together the rest of the ingredients, add all ingredients to crock-pot and cook on low 8 hours. Serve over rice or lo mein noodles.
12-09-2015, 06:49 AM
#2
Boone & Crockett
Join Date: Jul 2014
Location: south eastern PA
Posts: 15,436
Here is how I do it
Venison Pepper steak
1 frozen venison steak slices as below
1 large sweet onion large dice, 1 to 1 1/2 inch dice at least
1 or 2 bell peppers depending on size diced same as onion
Marinade
in a bowl mix 4 to 5 cloves of garlic finely chopped, 2 tsps of grated fresh ginger, 1/4 cup soysauce, 2 oz dry Sherry, beef or chicken stock, one small can or container. Use stock not broth of you can get it, heaping tbl sp corn starch dissolved in some stock or water in a small bowl or ramekin, set aside the unused stock for later, fresh ground black pepper to taste. I do not add salt until the end after tasting, soy sauce is salty
Allow the frozen steak, let sit on a cutting board for about 5 minutes till the outside softens a little, then with a very sharp knife or cleaver start slicing into strips about 1/8th inch thick. Remove any fat from the edges. After the strips start to get 5 inches long or more cut them in half. Put meat in a bowl lined with paper towels to absorb the blood when it thaws in the fridge. After the meat is thawed make the marinade above and and put the meat in a clean bowl with the marinade for a couple of hours, up to two hours, stir the meat while marinating about once an hour to make sure it all get the benefit if it.
Heat a skillet or wok very hot and add enough peanut oil to cover the bottom and add the bell pepper and onion and stir fry until the onions get cleat but still have some bite to them and the peppers soften. Then add the meat strips and any marinade left in the bowl and cook very quickly stir frying them until they are just cooked, add the beef or chicken stock, a little at a time just enough to give some sauce, you don't want soup, along with the dissolved cornstarch and turn back the heat a little and stir til the liquid thickens a bit, you don't want it too thick. Put in bowl and serve over white rice with some soy sauce on the side in case anyone wants more. This cooks very quickly after the meat hits the pan so make sure your rice is done and kept warm. If you like more sauce feel free to add more stock while it is thickening.
1 frozen venison steak slices as below
1 large sweet onion large dice, 1 to 1 1/2 inch dice at least
1 or 2 bell peppers depending on size diced same as onion
Marinade
in a bowl mix 4 to 5 cloves of garlic finely chopped, 2 tsps of grated fresh ginger, 1/4 cup soysauce, 2 oz dry Sherry, beef or chicken stock, one small can or container. Use stock not broth of you can get it, heaping tbl sp corn starch dissolved in some stock or water in a small bowl or ramekin, set aside the unused stock for later, fresh ground black pepper to taste. I do not add salt until the end after tasting, soy sauce is salty
Allow the frozen steak, let sit on a cutting board for about 5 minutes till the outside softens a little, then with a very sharp knife or cleaver start slicing into strips about 1/8th inch thick. Remove any fat from the edges. After the strips start to get 5 inches long or more cut them in half. Put meat in a bowl lined with paper towels to absorb the blood when it thaws in the fridge. After the meat is thawed make the marinade above and and put the meat in a clean bowl with the marinade for a couple of hours, up to two hours, stir the meat while marinating about once an hour to make sure it all get the benefit if it.
Heat a skillet or wok very hot and add enough peanut oil to cover the bottom and add the bell pepper and onion and stir fry until the onions get cleat but still have some bite to them and the peppers soften. Then add the meat strips and any marinade left in the bowl and cook very quickly stir frying them until they are just cooked, add the beef or chicken stock, a little at a time just enough to give some sauce, you don't want soup, along with the dissolved cornstarch and turn back the heat a little and stir til the liquid thickens a bit, you don't want it too thick. Put in bowl and serve over white rice with some soy sauce on the side in case anyone wants more. This cooks very quickly after the meat hits the pan so make sure your rice is done and kept warm. If you like more sauce feel free to add more stock while it is thickening.
