Timber 2 Table - Venison Black Pepper Steak Recipe

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

Venison Black Pepper Steak Recipe

30 Min

Prep Time

15 Min

Cook Time





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.

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.