Venison Pepper Steak - NSSF Let's Go Hunting

Venison Pepper Steak

By Michael Pendley

Your favorite Chinese restaurant pepper steak is the perfect recipe to substitute venison. Use a tender cut like backstrap or top round sliced thinly across the grain. Stir-frying in a hot wok is the ideal way to quickly make a weeknight dinner the entire family will love. Serve the pepper steak over cooked rice for a full meal.


1 pound venison backstrap or top round cut across the grain into thin strips

¼-cup cornstarch

2 teaspoons brown sugar

6 tablespoons soy sauce

2 tablespoons hoisin sauce

¼-cup rice wine vinegar

1 teaspoon sesame oil

½-teaspoon black pepper

2 bell peppers, roughly chopped

1 large red onion, sliced

3 tablespoons grapeseed or peanut oil

Hot cooked rice


Start by heating a wok or heavy cast iron pan over high heat. Add the oil.

Venison Cooking

When the oil is hot, stir-fry the venison until just browned on all surfaces. Remove the meat from the wok and keep warm.

Peppers and Onions

Add the peppers and onions to the wok or pan. Cook, stirring often, for six to eight minutes until the peppers and onions have softened slightly.

Venison and Pepper Cooking

Return the venison to the pot with the peppers and onions. Add the brown sugar, soy sauce, hoisin, rice wine vinegar, sesame oil and black pepper. Stir to combine.

Cooking Venison Pepper steak

Whisk the corn starch into ½-cup of water. Pour the mixture into the pot and bring to a boil until the sauce has thickened. Stir once more to evenly coat everything in sauce.

Venison Pepper Steak

Serve over a bed of hot cooked rice.


Try Out More Recipes with NSSF’s Game Meat Cooking Series

Where hunter and classically trained chef Georgia Pellegrini shares recipes from her book, “Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time.”