Venison Steak With Peppers & Mashed Potatoes

ChefKinder's Note:

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!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4-6

Yield: 6.0

• 1 lb of thin sliced venison , cut into strips
• ¼ cup vegetable oil
• ¼ 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
• ½ cup sour cream
• ¼ 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.