Venison Steak With Peppers & Mashed Potatoes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Venison steak with peppers over mashed potatoes. Great comfort food! I always marinate the venison overnight, alternately you could use beef flank steaks. The idea for this came from a Rachael Ray 30 minute meal recipes. Thanks Rachael! Ingredients:
1 lb of thin sliced venison, cut into strips |
1/4 cup vegetable oil |
1/4 cup vinegar (any kind) |
2 tablespoons mccormick's montreal brand steak seasoning |
4 large potatoes |
2 tablespoons butter |
2 garlic cloves, mashed |
2 green onions, chopped |
2 -3 bell peppers, sliced thin (cook's choice) |
1 large onion, sliced |
1 tablespoon olive oil |
1/2 cup sour cream |
1/4 cup chicken broth |
1 cup shredded cheddar cheese |
Directions:
1. Mix 1/4 cup oil & 1/4 cup vinegar with the Montreal steak seasoning. Pour over sliced venison and refrigerate overnight or 8 hours. Cook potatoes with skins on until tender, drain & set aside. Cook the garlic & green onions with 2 tablespoons butter. While the potatoes are cooking, drain the marinade from the venison and heat a heavy skillet over medium high heat. Cook the venison for 6-7 minutes and then add the onion and peppers. Cook until the onions are clear, moving everything around the skillet. Turn the heat down and set aside. Add the garlic & green onions to potatoes and mash adding sour cream and enough broth for good consistency. Serve venison and veggies over potatoes and garnish with cheddar cheese.
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