Name: Venison Steak with Peppers and Onions
Yield: 4
Ingredients: Beef broth - 2 ½ tablespoons; Dry sherry - 2 ½ tablespoons; Soy sauce - 4 teaspoons; Salt - 1 teaspoon; Ground white pepper - ¼ teaspoon; Lean venison, cut into thin strips - 1 pound; Sugar-based curing mixture (such as Morton® Tender Quick®) - 1 teaspoon; Steak seasoning - 2 teaspoons; Onion, halved and sliced - 1; Bell peppers, sliced into thin strips - 3; Vegetable oil - 2 tablespoons; Cornstarch - 1 tablespoon

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Ingredients for - Venison Steak with Peppers and Onions

1. Beef broth - 2 ½ tablespoons

2. Dry sherry - 2 ½ tablespoons

3. Soy sauce - 4 teaspoons

4. Salt - 1 teaspoon

5. Ground white pepper - ¼ teaspoon

6. Lean venison, cut into thin strips - 1 pound

7. Sugar-based curing mixture (such as Morton® Tender Quick®) - 1 teaspoon

8. Steak seasoning - 2 teaspoons

9. Onion, halved and sliced - 1

10. Bell peppers, sliced into thin strips - 3

11. Vegetable oil - 2 tablespoons

12. Cornstarch - 1 tablespoon

How to cook deliciously - Venison Steak with Peppers and Onions

1. Stage

In a medium bowl, stir together beef broth, sherry, soy sauce, salt, and pepper. Season meat with curing salt and steak seasoning. Then place it in the bowl with marinade. Cover and refrigerate for 2 to 3 hours.

2. Stage

Heat one tablespoon of oil in a large skillet over medium-high heat. Use tongs or a slotted spoon to transfer venison to the skillet, reserving marinade. Cook and stir until browned and cooked through, 3 to 5 minutes, depending on the size of your pieces. Remove to a clean bowl.

3. Stage

Heat remaining tablespoon of oil in the same skillet over medium-high heat. Add onion and bell pepper strips; cook and stir until starting to become tender, 2 to 3 minutes. Remove them from the pan and place them in the bowl with meat.

4. Stage

Dissolve cornstarch in 2 tablespoons of the reserved marinade. Pour the rest of the marinade into the skillet. Bring to a boil, then simmer over medium heat for a minute. Stir in cornstarch slurry and continue to cook, stirring slowly until thickened, about 1 minute. Return meat and vegetables to the skillet and stir until coated with the sauce. Transfer to a serving dish.