Venison Pepper Steak is a regular meal in our meal planning rotation. It’s not a quick weeknight meal, but we always make enough to have leftovers to be repurposed as fajita on Taco Tuesday. Bell peppers take a long time to cook, so we plan this for a Saturday or Sunday when we have plenty of time to cook and enjoy a glass of Summer Sangria as we are preparing this.
Venison Pepper Steak
Like many of our recipes, this one has been an evolution. It started on a rainy summer day at our Adirondack cabin. Our neighbor had just given us several bell peppers from his garden. We couldn’t grill and we had limited ingredients because we don’t have a full pantry at the cabin. But, we did have those peppers, onions, butter and venison steaks. So I started prepping the veggies and with a few tweaks to the original preparation, we have our Venison Pepper Steak recipe to share with you. Of course if you don’t have access to venison (or don’t like it–that’s only because you’ve never had it prepared properly!), you could substitute beef.
Prepare the Veggies
Begin by preparing the vegetables: slice three bell pepper (we like to use three different colors just for the look, you can use all green), two large sweet onions, two jalapeno (with or without the seeds–leave them for more heat, remove them for less–I usually do one of each), slice mushrooms and mince five or six garlic cloves.
Cook the Veggies
Melt half a cup of butter in a heavy bottom skillet over medium heat. We use a 12.5 inch cast iron skillet similar to this one. (Oh and if you don’t have a cast iron skillet of this size and you’re cooking for a family, I highly, HIGHLY recommend that you get one!) Add your veggies and let them cook down. The peppers take the longest to cook, so we sometimes add the vegetables in stages based on cooking time: peppers, then onion, garlic and mushrooms.
Prepare the Meat
While your vegetables are cooking, prepare the venison steaks. Cut the meat into 1/2-3/4 inch chunks. Trim the fat, silver skin and tallow. Do not add the meat until the vegetables are done as it will not take as long to cook. Your veggies will probably take 40-45 minutes.
Cook the Meat
We often serve this over rice. If you plan to do that, you should start the rice about 5 minutes before you start the meat. (This time is based on standard white rice which takes 20 minutes to cook after the water has come to a boil.) The meat will take about 15-20 minutes to cook.
When you add the meat to your pepper mixture, add another half cup of butter. (Yes, Friends, that is a whole cup of butter in this bad boy. That’s why it tastes so good!) Salt and pepper to taste.
Enjoy! Let us know if you try this. We’d love to hear your thoughts!
PS. This post contains affiliate links. If you decide to make a purchase through this link, we receive a small payment. We would really appreciate it if you use the links on this page. It helps us to keep our website up and running!
| Prep Time | 30 minutes |
| Cook Time | 45-60 minutes |
| Servings |
people
|
- 3 bell peppers use three different colors for a pretty plate
- 2 jalapenos keep seeds for heat, discard for less heat
- 2 sweet onions
- 2 cups sliced mushrooms
- 5-6 cloves minced garlic
- 1 cup butter divided
- 2 pounds venison steaks
Ingredients
|
|
- Prepare the vegetables by slicing the peppers, onions, jalapenos, and mushrooms. Mince the garlic.
- Melt 1/2 cup of butter in a cast iron skillet over medium heat. Add the vegetable to cook. This will take about 40 minutes.
- While your vegetables are cooking, prepare the venison steaks. Cut the meat into 1/2-3/4 inch chunks. Trim the fat, silver skin and tallow.
- When the vegetable have cooked through, add another 1/2 cup of butter and the venison steak pieces. Cook until the meat is done. About 20 minutes more.
- Serve over rice.
