Print Recipe

Venison Pepper Steak


Delicious served over egg noodles or rice.


  • 2 pounds venison steak
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup flour
  • 1/4 cup vegetable oil
  • 1 (16 ounce) can tomatoes
  • 1 3/4 cup water
  • 1 tablespoon beef stock base or bouillon cube
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 2 large green bell peppers, cut into strips
  • 1 1/2 teaspoons Worcestershire sauce


  1. Cut steak into 1/2-inch strips and lightly salt.
  2. Mix salt and pepper with flour. Dredge meat and brown in hot oil. Set aside remaining seasoned flour.
  3. Drain tomatoes, reserving liquid. Add tomato liquid, water, beef stock base, onion and garlic to the meat in skillet. Cover and simmer for 1 hour and 15 minutes.
  4. Add green pepper strips and Worcestershire and simmer for 5 minutes more.
  5. Blend in tomatoes and reserved flour and simmer for about 5 minutes.

Yield: 6 servings

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