Szechuan-Style Venison Steak

Total Time
30mins
Prep 10 mins
Cook 20 mins

Very tasty way to serve venison steaks or any other kind of meat.

Ingredients Nutrition

Directions

  1. Brown meat in oil, drain off any fat (not necessary with venison).
  2. Combine garlic, soy sauce, wine, brown sugar and red pepper; pour over meat.
  3. Cover tightly and cook slowly for 15 minutes.
  4. Combine water and cornstarch; add to pan.
  5. Cook about 5 minutes.
  6. Serve over rice or noodles.
  7. Top with sesame seed if desired.

Reviews

(2)
Most Helpful

This is a great recipe, super easy and really tasty. The only thing I changed was I fried in leftover bacon grease rather than oil. I liked how sweet it was. I used butterfly steaks and a halved tenderized heart and it tasted great with both. I will do this one again, thanks! Made for PAC Spring 2012.

Tea Girl March 25, 2012

I made this last night and the family loved it -- even my daughter who isn't crazy about venison. I cut the brown sugar in half and thought the sweetness factor was just right. It doesnt' say when to add the garlic in the recipe, so I put it in with the meat -- worked fine. It makes a thick sauce, so the cornstarch could probably be reduced just a bit. Very flavorful and satisfying dish. Thanks!

Paula5 March 06, 2005

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