Venison, Onion and Pepper Saute

    (20)
    2 hours 30 min

    A simple, yet delectable dish made out of game. Sauteed venison, onions and peppers are served in a light sauce. Enjoy with rice, pasta or potatoes.


    18 people made this

    Ingredients
    Makes: 4 

    • 2 1/2 tablespoons beef stock
    • 2 1/2 tablespoons dry sherry
    • 4 teaspoons soy sauce
    • 1 teaspoon salt
    • 1/4 teaspoon ground white pepper
    • 450g lean venison, cut into thin strips
    • 1 teaspoon curing salt
    • 2 teaspoons steak seasoning
    • 1 onion, halved and sliced
    • 3 peppers, sliced into thin strips
    • 2 tablespoons vegetable oil
    • 1 tablespoon cornflour

    Method
    Prep:15min  ›  Cook:15min  ›  Extra time:2hr marinating  ›  Ready in:2hr30min 

    1. In a medium bowl, stir together the beef stock, sherry, soy sauce, salt and pepper. Season the meat with curing salt and steak seasoning, then place it in the bowl with the marinade. Cover and refrigerate for 2 to 3 hours.
    2. Heat one tablespoon of oil in a large frying pan over medium-high heat. Use tongs or a slotted spoon to transfer the venison to the frying pan, reserving the marinade. Cook and stir until browned and cooked through, 3 to 5 minutes, depending on the size of your pieces. Remove to a clean bowl.
    3. Heat the remaining tablespoon of oil in the same frying pan over medium-high heat. Add the onion and pepper strips; cook and stir until starting to become tender, 2 to 3 minutes. Remove them from the pan and place them in the bowl with the meat.
    4. Dissolve the cornflour in 2 tablespoons of the reserved marinade. Pour the rest of the marinade into the frying pan. Bring to the boil, then simmer over medium heat for a minute. Stir in the cornflour slurry and continue to cook, stirring slowly until thickened, about 1 minute. Return the meat and vegetables to the frying pan and stir until coated with the sauce. Transfer to a serving dish.
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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (20)

    by
    33

    Funny, I am the submitter of this recipe, and I don't recall putting Morton's curing salt on the list of ingredients! LOL! Guess they're a sponsor here. You can use any meat tenderizer, like Adolph's. I've also used red wine in the place of the sherry, just add a tiny bit of sugar to the ingredients.  -  20 Nov 2008  (Review from Allrecipes US | Canada)

    by
    13

    This was a great way to cook venison - I omitted the curing salt as I did not have any and didn't think it would need it.  -  08 Oct 2008  (Review from Allrecipes US | Canada)

    by
    12

    This was tasty, but the meat was not as tender as I would have liked. I couldn't find curing salt. I used regular table salt and I don't know if this had any affect on the tenderness of the meat. I like more gravy so I used a 14oz can of beef broth(minus what I used for the marinade). In step four after I put the remainder of the marinade into the pan I added the beef broth. I used Wondra gravy flour and thicken to taste. I served this over buttered noodles. Overall, a very good recipe that I will use again.  -  16 Nov 2008  (Review from Allrecipes US | Canada)

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