Roasted Venison Steak
A hearty roasted venison steak dish featuring tangy ketchup, sweet bell peppers, and onions, perfect for game meat lovers seeking a flavorful, easy-to-prepare meal.
Ingredients
Instructions
- Line a casserole dish or large deep dishpan with foil.
- Chop the deer steaks into bite-sized pieces after marinating, rinsing, and drying.
- Place the steak pieces in the dish and cover with ketchup.
- Chop the onion and green bell pepper and spread over the steak. Stir together.
- Spread remaining ketchup on top.
- Cover with foil and bake at 350°F until the meat is done.
- Sprinkle with salt and black pepper before serving.
Tips & Substitutions
For a deeper flavor, consider marinating the venison steaks in the vinegar for a few hours or overnight. If you prefer a sweeter taste, you can substitute half the ketchup with Maple Syrup Barbecue Sauce. Don't forget to taste and adjust the seasoning with salt and black pepper according to your preference.
Serving Suggestions
Serve the roasted venison steak with a side of roasted vegetables or a fresh green salad to complement the rich flavors. A hearty grain like quinoa or wild rice pairs exceptionally well, making for a balanced meal. For a unique twist, try drizzling some Tomato Soup Salad Dressing on the side.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the venison in a preheated oven at 350°F for about 15-20 minutes or until warmed through, helping to maintain its tenderness.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Venison Steak contains roughly 138 calories, with 10g protein, 26g carbohydrates, and 2g fat. It is an excellent source of vitamin C (68% of the Daily Value), dietary fiber (27% of the Daily Value), and protein (20% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 718mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other meats instead of venison for this recipe?
Yes, you can substitute venison with beef or pork steaks, adjusting the cooking time as needed since these meats may cook faster. However, keep in mind that the flavor and texture will differ from venison.
How do I know when the venison is cooked properly?
Venison is best served medium-rare to medium, reaching an internal temperature of 130-140°F. Use a meat thermometer to check, and remember that it will continue to cook slightly after being removed from the oven.
What can I do if the mixture looks too dry while baking?
If the dish appears dry during baking, you can add a splash of water or broth to the casserole dish to create steam, which helps keep the meat moist. Covering it with foil is also crucial to retain moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).