RCI-MT.003.0102.001
Venison Pepper Steak
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Steep Estate in Elmo, Texas in 1989.
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- deer steaks2 large
- ½ cup
- 2 teaspoons
- 2 teaspoons
- 1 tablespoon
- ½ cup
- white onion slice1 large
- green peppers sliced2 medium
Method
1
Pat the deer steaks dry with paper towels and season both sides generously with salt and freshly ground black pepper.
2
Dredge each seasoned steak lightly in flour, coating both sides and shaking off excess flour.
2 minutes
3
Heat the shortening in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it shimmers.
2 minutes
4
Place the floured steaks in the hot shortening and sear for 4-5 minutes per side until deeply browned, then transfer to a plate.
10 minutes
5
In the same skillet, add the sliced white onion and cook for 2-3 minutes, stirring occasionally, until softened and translucent.
3 minutes
6
Add the sliced green peppers to the skillet and cook for another 2-3 minutes, stirring frequently.
3 minutes
7
Return the seared steaks to the skillet and pour the Worcestershire sauce over them, nestling them among the onions and peppers.
1 minutes
8
Reduce heat to medium-low, cover the skillet with a lid or foil, and simmer for 12-15 minutes until the venison reaches desired doneness and is tender.
14 minutes
9
Transfer the steaks to serving plates, top with the caramelized onions and peppers, and drizzle with pan juices before serving.