Venison Pepper Steak


by: Linda Lemons

This venison dish I came up with tastes just like beef - there is no gamey taste at all


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serves: 4

1 lb venison steaks

1 red pepper

1 yellow pepper

1 orange pepper

1 onion

balsamic vinaigrette - any kind I use Newman's Own, but have also had great results with Dollar store brands as well

1 tbsp olive oil

Nutrition Facts
Venison Pepper Steak

Servings Per Recipe: 4

Amount per Serving

Calories: 207

  • Total Fat: 6.7 g
  •     Saturated Fat: 1.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 20.4 mg
  • Sodium: 4.2 mg
  • Total Carbs: 10.2 g
  •     Dietary Fiber: 1.9 g
  •     Sugars: 2.4 g
  • Protein: 25.9 g

how is this calculated?

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untitled-2 1.  Marinate venison steaks in balsamic vinaigrette

2.  Preheat frying pan with 1 tbsp olive oil

3.  1.slice onion and peppers and add to pan. cook until softened.

4.  2.While they are cooking, rinse steaks, slice into strips.

5.  Remove vegetables from pan to large bowl and add steak slices to pan

6.  Cook quickly, just a few minutes as venison gets tough if its overcooked. Once it is light pink,add 1/4 cup balsamic vinaigrette to the pan and continue cooking for another minute. remove venison and scrape the cooked vinaigrette into peppers and onions.

7.  Serve over rice

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amazing recipe! I will make this