William Shepherd


1 1/2 lbs. venison steak shoulder or round steak
2 Tbsp. cooking oil
1 4 oz. can mushrooms
1 cup water
1 beef bouillon cube
2 Tbsp. soy sauce
1 Tbsp. sugar
1/4 tsp. garlic salt
1/4 tsp. pepper
1 green pepper, cut in strips
1 1/2 Tbsp. flour
1/4 cup water


Venison is naturally lean, so tenderizing is necessary. One of the best methods is marinating with milk, wine, and citrus juices. Overnight marinades tenderize and leave a very distinctive taste that will flatter the venison’s flavor.

Marinate meat overnight, remove from refrigerator. Cut into 1/4 inch thick strips and brown meat in cooking oil. Add mushrooms, 1 cup water, bouillon cube, soy sauce, sugar, garlic salt, and pepper. Cover and cook 5 minutes. Add green pepper strips, cover and cook an additional 3 minutes. Mix flour and 1/4 cup water, add to skillet and stir until thickened. Serve over noodles or rice.

Serves 4.

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