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Venison with Sautéd Vegetables

How many people out there love to be able to harvest their own meat? I know I do!

Being able to provide for yourself and family is truly rewarding--not having to rely on anyone else or having to go to the grocery store.

It is always a good idea to age venison, I feel like it's a prime step in the butchering process. It helps break down the muscle cells, making the meat more tender. Before cooking, make sure to clean off any silver skin.

If you love to eat venison, this recipe has a lot of flavor and you're going to fall in love.


  • Salt

  • Pepper

  • Garlic Salt

  • Green Tomatoes, sliced

  • 1 White Onion, sliced

  • 1 Pepper (Hot or mild), sliced, seeds removed

  • 1 lb. Venison, backstrap preferred

  • Olive Oil

  • Horseradish for dipping

  • Mushrooms (optional)


In a medium/large skillet, pour in enough olive oil to cover the bottom. Heat on medium/high heat.

While oil is heating, slice green tomatoes, onions, and peppers. Add to the pan and sauté. Let the onions and tomatoes break down and turn a little golden in color, then add the peppers (if using mushrooms, slice and add at this time). The peppers will cook pretty quick.

Season your venison to taste and then add to the frying pan. Remove onions, peppers, and tomatoes when they are cooked (golden color and soft).

Cook meat to your desired done-ness. I prefer it to be cooked medium to medium-rare; it's very flavorful and delicious like that. But cook it how you like it.

Once meat is cooked, remove from the pan and let rest for a few minutes. Slice meat and serve with onions, peppers, and tomatoes. For even more flavor, dip meat into a little bit of horseradish sauce.

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