Venison Black Pepper Steak Recipe

A black pepper kick in a slightly sweet and savory sauce sets this one apart.

By author of Timber 2 Table Wild Game Recipes Print Recipe
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Give your local Chinese restaurant a run for its money with this easy-to-make Venison Black Pepper Steak. The sauce is a little bit sweet, a little savory, and has lots of black pepper kick. 

Serve the pepper steak over rice for an entire meal in one bowl.

Use any cut of venison you like, just slice it thin across the grain. Slicing while the meat is slightly frozen makes getting nice, thin slices easier. 

Slice the venison, peppers and onions before you start cooking.

I like to stir fry in my cast-iron wok over high heat. I use peanut oil because of its high smoke point. Have all ingredients sliced and ready before you start cooking. You won't have time to work on it while the food is in the wok.


2-3 pounds venison, cut into thin, bite-sized strips, against the grain

3 bell peppers, cored and sliced into strips

3 sweet onions, sliced thinly

1 teaspoon minced fresh ginger

Toasted sesame seeds for garnish 



Seasoning sauce for venison

1/4 cup soy sauce

1/4 cup oyster sauce

1 tablespoon brown sugar

1 tablespoon rice wine vinegar

1 teaspoon corn starch


Finishing sauce

1/4 cup soy sauce

1/4 cup oyster sauce

2 tablespoons fish sauce

2 tablespoons rice wine

2 tablespoons sesame oil

2 tablespoons cracked black pepper

1 tablespoon brown sugar

2 teaspoons corn starch


Peanut oil for stir frying



Cooking Instructions

Begin by mixing the two sauces. Pour the seasoning sauce over the venison and toss to coat well. Heat 1/2 cup peanut oil in a wok over high heat. Once the oil shimmers and just starts to let off little whisps of smoke, stir fry the venison in two or three batches. In the hot wok, the venison will only take 2 to 3 minutes per batch to cook through. Reserve each batch of cooked venison in a bowl. 

Add the seasoning sauce to the venison and stir to coat before cooking.

Once all of the venison has cooked, add the onions and peppers to the wok. Stir fry for 4 to 5 minutes until the onions and peppers are softened, but still have a bit of crunch. Return the venison to the pot, add the minced ginger and finishing sauce. Continue cooking a few more minutes until the sauce thickens. Serve over rice and garnish with toasted sesame seeds.

Stir fry the venison first, then the peppers and onions, then return everything to the wok and add the sauce.

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