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Old 03-06-2003, 11:55 AM
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Venison Pepper Steak

Originally posted by nagymom in Feb. 2003 WFD Thread

Pepper Steak (Venison)

1 to 1 1/2 pounds venison steak, cut in thin strips (or use venison cubed steak, cut in strips)
1 14 1/2 oz (or 15 oz) can diced tomatoes - do not drain
1 large onion, chopped
1 green bell pepper, chopped (can also use red bell pepper in addition to green)
1 clove garlic, minced (or use the minced in the jar - garlic salt is not good in this dish)
2 beef bouillon cubes, mashed or use the equivalent of powdered bouillon
1/4 to 1/2 cup water, depending on how much sauce you like - we like a lot!
2 teaspoons cornstarch - better than flour for thickening this sauce
Soy Sauce - this really depends on how much you like - I use about two to three tablespoons
1 teaspoon ground ginger
1 tablespoon white or brown sugar

Sauté onions, pepper(s) and garlic in vegetable or olive oil in large skillet or wok until onions are translucent. Remove them from pan and set all this aside. Cook meat in remaining oil in pan, you may need to add a bit more - venison tends to be a little dry. Cook meat until done - completely done, no red is showing. Add back your onions and peppers. Cook about 2 minutes and
then add your tomatoes. Let this simmer for a few minutes on low heat while you prepare your sauce. In a small bowl combine the last six ingredients, mixing well. This will be brown in
appearance. Check your meat and tomato mixture, stirring a bit to keep it from sticking. Add sauce to the mixture in your pan and stir well, to blend all the flavors. The sauce should start getting thick. When it is thickened, remove from heat.

We eat this over rice but it is also good with pasta or potatoes. Add bread and a salad and there you go - a complete meal!
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