Best 4 Venison Steak With Peppers And Onions Recipes

Embark on a culinary journey with our tantalizing venison steak, a symphony of flavors that will delight your taste buds. Savor the tender, succulent venison, expertly paired with a vibrant medley of sautéed peppers and onions, all harmonized in a rich, flavorful sauce. This delectable dish is a testament to the perfect balance between gamey and savory, rustic and refined.

But the culinary adventure doesn't stop there. Immerse yourself in a world of diverse recipes, each promising a unique gustatory experience. Discover the secrets of venison steak with creamy mushroom sauce, a luxurious combination that elevates the venison's natural flavors. Indulge in the smoky, aromatic allure of grilled venison steak, a dish that captures the essence of the wild. For those who prefer a touch of heat, the spicy venison steak with chili sauce delivers an invigorating kick that sets your palate ablaze.

Whether you're a seasoned cook or a novice in the kitchen, our comprehensive guide to venison steak recipes will inspire and empower you. With step-by-step instructions, insightful tips, and stunning photography, we'll walk you through each recipe, ensuring success every time you venture into the realm of culinary artistry.

Let's cook with our recipes!

INSTANT POT VENISON STEAK WITH ONIONS & PEPPERS

Instant Pot Venison Steak with Onions & Peppers image

This Instant Pot venison steak is tender, juicy, and mixed with sweet, flavorful onions & peppers!

Provided by Hoorah To Health

Categories Main Course

Time 40m

Number Of Ingredients 12

Ingredients

2 pounds Venison Steak (sliced)
4 Bell Peppers (sliced)
1 Onion (sliced)
1 1/2 cups Beef Broth
2 Tbsp Tomato Paste
2 Tbsp Olive Oil
1 Tbsp Worcestershire Sauce
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Cayenne Pepper ((optional))
1/2 tsp Black Pepper
1/4 tsp Salt

Steps:

Cut the venison, onion, and peppers into slices.
Mix the onion powder, garlic powder, cayenne pepper, salt and black pepper together and season the meat.
Set the Instant Pot to saute on high. Once ready, add the oil and venison. Cook for 5 minutes or until browned.
Mix in the broth, tomato paste, and Worcestershire sauce. Scrape the bottom of the pot to remove any browned bits. This will add more flavor!
Add the onions and peppers.
Lock the lid into place and seal the vent. Set to pressure cook on high for 15 minutes.
Once finished, let the pressure naturally release for 10 minutes, then quick release by moving the valve to the vent position. Once the float valve drops, carefully remove the lid.

Nutrition Facts : ServingSize 8, Calories 235 kcal, Carbohydrate 6 g, Protein 36 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 90 mg, Sodium 298 mg, Fiber 2 g, Sugar 4 g

MARINATED VENISON LOIN STEAKS WITH ONIONS AND SWEET PEPPERS

Marinated Venison Loin Steaks with Onions and Sweet Peppers image

Onions and peppers are a classic accompaniment to grilled steaks, their pungency and sweetness acting as a perfect foil for the richness of the meat. Trouble is, the vegetables often are sauteed in copious amounts of butter or oil. When you pair them with steak, even relatively lean venison, any hopes of a healthy meal go out the window. I address this by cooking the roasted peppers and onions lightly in a small amount of oil in a saute pan set directly on the grill. Venison loin steak is a treat worth having, particularly if you serve it with these simply prepared onions and peppers. If you prefer, serve beef tenderloin steaks instead.

Provided by Food Network

Categories main-dish

Time 6h20m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/2 cup molasses
1/2 cup balsamic vinegar
1/2 cup Roasted Garlic Cloves, recipe follows
1 branch fresh rosemary
1/2 small Thai chile, thinly sliced or 1 teaspoon red pepper flakes
1 teaspoon freshly cracked pepper
6 (1-pound) venison loin steaks, bone in
6 bell peppers, red and yellow
Salt and freshly ground black pepper
3 tablespoons grapeseed oil
1 large Vidalia or other sweet onion, cut into 1/4-inch-thick slices
Unpeeled garlic cloves, as needed

Steps:

In a small, heavy saucepan, combine all the marinade ingredients and bring to a simmer over medium heat. Cook for about 10 minutes, stirring occasionally. Remove from the heat. Set aside and let cool to room temperature.
Lay each steak flat on the counter and tie each one horizontally so that the meat forms a tight, round package. You will need 6 pieces of kitchen twine, each measuring about 18 inches long.
Spread half the marinade over the bottom of a nonreactive casserole or deep baking pan just large enough to hold all 6 steaks snugly but without crowding. Arrange the steaks in the pan and coat with the remaining marinade. Cover and refrigerate for at least 3 hours or up to 5 hours.
Remove the steaks from the marinade and place them on a double thickness of paper towels to dry.
Light a fire in a charcoal grill or preheat a gas grill to medium.
Set the peppers over the hottest part of the grill and cook until they begin to char. Turn with tongs and continue grilling until the peppers are charred on all sides. Stand by the grill during this time, the peppers cook quickly. Using tongs to turn them prevents them from splitting open. Transfer immediately to a container just large enough to hold them. Cover tightly with plastic wrap and let the peppers cool to the touch. Rub the charred skin off the peppers. Remove the seeds and ribs from the peppers. Cut the peppers into strips.
About 15 minutes before grilling, remove the steaks from the refrigerator and let sit at room temperature. Season the steaks with salt and pepper and brush with half the oil. Grill for 7 minutes on 1 side. Turn and grill for 7 minutes longer on the other side. Turn 1 more time and grill for about 2 minutes longer for rare steak. Grill for 1 to 2 minutes longer for medium-rare. Take care when turning the steaks to that the grill marks on the meat are perpendicular to the grate.
Transfer the steaks to a warmer platter and remove the twine.
Place a medium saute pan or skillet on the hottest part of the grill. Put the remaining 1 1/2 tablespoons oil and the sliced onions in the pan and cook, stirring, for about 5 minutes, or until the onions are lightly browned. Add the pepper strips and cook for about 2 minutes, or until heated through.
Serve the steaks on warmed large plates with the grill marks showing. Carefully spoon the pepper and onions over half of each steak so that the grill marks are clearly visible.
Put the cloves in a dry cast iron skillet and cook over low heat for 20 to 30 minutes, or until softened. Turn frequently so that the cloves soften but do not brown. Slide the cloves from the skillet onto a plate to cool to the touch. Squeeze the softened garlic pulp from the individual cloves.

SWEET PEPPER VENISON STIR-FRY

Sweet Pepper Venison Stir-Fry image

"Every year our friends have a game feed where everyone brings a different wild dish," says Kathy Gasser of Waukesha, Wisconsin. "This one knocked their socks off-they almost licked the wok clean!"

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1/4 cup cornstarch
2 teaspoons sugar
6 tablespoons soy sauce
1/4 cup white wine vinegar
1/2 teaspoon pepper
1 venison tenderloin (about 1 pound), cut into 2-inch strips
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
3 tablespoons canola oil
Hot cooked rice

Steps:

In a small bowl, combine the cornstarch, sugar, soy sauce, vinegar and pepper; stir until smooth. Pour half into a large resealable plastic bag; add venison. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. In a large skillet or wok, stir-fry venison and peppers in oil for 4-6 minutes or until meat is no longer pink and peppers are crisp-tender. Stir reserved marinade; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice.

Nutrition Facts :

VENISON STEAK WITH PEPPERS & MASHED POTATOES

Venison Steak With Peppers & Mashed Potatoes image

Venison steak with peppers over mashed potatoes. Great comfort food! I always marinate the venison overnight, alternately you could use beef flank steaks. The idea for this came from a Rachael Ray 30 minute meal recipes. Thanks Rachael!

Provided by ChefKinder

Categories One Dish Meal

Time 30m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb of thin sliced venison, cut into strips
1/4 cup vegetable oil
1/4 cup vinegar (any kind)
2 tablespoons McCormick's Montreal Brand steak seasoning
4 large potatoes
2 tablespoons butter
2 garlic cloves, mashed
2 green onions, chopped
2 -3 bell peppers, sliced thin (cook's choice)
1 large onion, sliced
1 tablespoon olive oil
1/2 cup sour cream
1/4 cup chicken broth
1 cup shredded cheddar cheese

Steps:

Mix 1/4 cup oil & 1/4 cup vinegar with the Montreal steak seasoning. Pour over sliced venison and refrigerate overnight or 8 hours. Cook potatoes with skins on until tender, drain & set aside. Cook the garlic & green onions with 2 tablespoons butter. While the potatoes are cooking, drain the marinade from the venison and heat a heavy skillet over medium high heat. Cook the venison for 6-7 minutes and then add the onion and peppers. Cook until the onions are clear, moving everything around the skillet. Turn the heat down and set aside. Add the garlic & green onions to potatoes and mash adding sour cream and enough broth for good consistency. Serve venison and veggies over potatoes and garnish with cheddar cheese.

Nutrition Facts : Calories 832.4, Fat 41.4, SaturatedFat 16.8, Cholesterol 152.8, Sodium 352, Carbohydrate 73.7, Fiber 9.9, Sugar 6.3, Protein 42.5

Tips:

Choose high-quality venison steaks: Look for steaks that are a deep red color and have a fine grain. Avoid steaks that are brown or have a coarse grain, as these will be tough and gamey.
Marinate the venison steaks: Marinating the steaks in a mixture of olive oil, red wine, garlic, and herbs will help to tenderize the meat and add flavor.
Cook the steaks over high heat: Venison steaks should be cooked over high heat to quickly sear the outside and prevent the meat from becoming tough.
Do not overcook the steaks: Venison steaks should be cooked to a medium-rare or medium doneness. Overcooking the steaks will make them tough and dry.
Let the steaks rest before serving: Allow the steaks to rest for a few minutes before serving to allow the juices to redistribute throughout the meat.

Conclusion:

Venison steaks are a delicious and healthy alternative to beef steaks. They are lower in fat and calories, and they are a good source of protein, iron, and zinc. By following these tips, you can cook venison steaks that are tender, juicy, and flavorful. Serve with roasted vegetables, mashed potatoes, or a salad for a complete meal.