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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Wild West Venison Steak Recipe

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This recipe for Wild West Venison Steak is from Bell Supply Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T canola oil
1 onion
1 red bell pepper
1 T mustard salt
1 T ground black pepper
4 4oz venison steaks, 1 inch thick
Directions:
Directions:
Prepare a charcoal fire or gas grill.
Heat 2 t of canola oil in a large nonstick skillet over medium heat.
Add thinly sliced onions and cook, stirring for 5 minutes.
Remove seed from red peppers and cut into thin strips, add to onions, and cook for about 10 minutes more.
(if the mixture becomes too dry and 2 T of water)
In a small bowl, whisk mustard salt with 1/4 c water.
Add to the onion and pepper mixture and cook until most of the liquid has evaporated, about 2 minutes.
Season with salt and pepper, keep warm.
Brush steaks lightly with remaining canola oil and season to taste with salt and pepper.
Grill steaks to desired doneness, about 3 minutes per side for medium-rare.
Serve with the onion pepper mixture.
Number Of Servings:
Number Of Servings:
4

 

 

 

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