Venison Pepper Steak

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Venison Pepper Steak to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Venison Pepper Steak, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tbsp. butter
• 1 med. onion,sliced
• 1 green pepper, sliced
• 1/2 lb. sliced mushrooms
• 1 1/2 lbs. sliced venison
• 2 tbsp. butter
• 1/2 tsp. garlic powder
• 1/4 c. soy sauce
• 1/2 c. beef stock
• 1 tsp. tomato puree
• 1/3 c. cold water
• 1 1/2 tsp. cornstarch

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Saute onion, green pepper and mushrooms in 1 tablespoon butter

Step 2: Technique & Execution

Saute venison and garlic in 1 tablespoon butter until meat is medium rare

Step 3: Technique & Execution

Bring soy sauce, beef stock and tomato puree to a boil in a saucepan

Step 4: Technique & Execution

Mix cold water and cornstarch and add to boiling mixture

Step 5: Technique & Execution

Return vegetables to pan with meat

Step 6: Technique & Execution

Simmer until tender