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1 LB venison steak
Steaks should be cut into ¼ inch strips
1 medium pepper
1 large tomato
1 small onion
½ cup pre-sliced Portabella mushrooms
1 tbsp. olive oil
Slice and clean pepper, tomato, and onion. Set aside with pre-sliced mushrooms.
Pre-heat large sauté pan, using high heat.
Add olive oil, immediately followed by steaks.
Maintain the high heat, as steaks are best when cooked fast. This will prevent the venison from becoming overly dry.
Allow meat to cook for a few minutes, stirring constantly, until approximately half way cooked. Add ½ of pepper, ½ onion, and ¼ of tomato.
When steaks are nearing desired wellness, add remaining pepper, onion tomato and mushrooms. Continue cooking until vegetables are thoroughly heated and stir continuously so mushrooms have a chance to brown. Serve over white or wild rice.
Steaks should be cut into ¼ inch strips
1 medium pepper
1 large tomato
1 small onion
½ cup pre-sliced Portabella mushrooms
1 tbsp. olive oil
Slice and clean pepper, tomato, and onion. Set aside with pre-sliced mushrooms.
Pre-heat large sauté pan, using high heat.
Add olive oil, immediately followed by steaks.
Maintain the high heat, as steaks are best when cooked fast. This will prevent the venison from becoming overly dry.
Allow meat to cook for a few minutes, stirring constantly, until approximately half way cooked. Add ½ of pepper, ½ onion, and ¼ of tomato.
When steaks are nearing desired wellness, add remaining pepper, onion tomato and mushrooms. Continue cooking until vegetables are thoroughly heated and stir continuously so mushrooms have a chance to brown. Serve over white or wild rice.
