This version of pepper steak can also use beef instead of venison, but we have become big fans of the venison version.  This cooks up quick and is also hearty and nutritious.  I have found this is a great first step into eating venison for those that are new, and it’s also flavored enough to hide the possibility of a gamey flavor.  A lot of factors contribute to how venison tastes – the diet of the deer, age, how it was harvested, care in processing, preparation, etc.  So if you are concerned there may be a wild taste you may not like, this recipe may hide it.

A meat slicer will make quick work of slicing the roast, but if you don’t have one you can partially freeze the roast, then slice very thin with a sharp knife.  You can further slice your slices into bite sized bits.

Ingredients:

• vegetable oil, divided (amount will vary)
• 1 1/4lb venison roast, sliced very thin
• a few peppers, sliced or diced
• a few onions, or one large one, sliced or diced
• 2 tsp (or so…) minced garlic
• 1 tsp ginger powder
• salt and pepper to taste
• 1/4 c soy sauce
• 1 1/2 tb sugar
• 1 1/2 tb cornstarch mixed in 1/4 c water.
• Cooked rice to serve over.

Method:

1. Heat your skillet over medium high heat, add enough oil to lightly coat the bottom of your skillet through swirling it around – probably a teaspoon or so.
2. Add thinly sliced meat to the skillet and cook until cooked through.  You may need to work in batches.
3. Remove meat, add enough oil to coat the bottom of the skillet again, then add peppers and onions.  Cook these until they have reached the tenderness you desire.
4. Add garlic, cook until fragrant.
5. Add ginger, salt and pepper, soy sauce, sugar, and cornstarch mixture.
6. Return meat to the skillet.
7. Cook over medium heat until the sauce resembles a loose glaze and everything is nice and hot.
8. Serve over a bowl of hot, cooked rice.