User Rating: 4 / 5 Vote 7

To vote, click on the stars
Venison Stir Fry Red Pepper Sauce

Venison stir fry and red pepper sauce recipe, deer rump cut bite size briefly sauteed with red wine and red peppercorn sauce, festive and delicious!

For this quick stir fry recipe, I bought a cut of deer rump, it is lean and tender enough, you could also use sirloin or flank steak.  I cut it in small strips and briefly pan fried it.

Then I made a simple red wine sauce and added a few pink peppercorns. I love pink peppercorns so much that I got a little carried away and put many, it did not disturb me one bit but my son thought there were too many, so it is up to you to decide how many to add, you can also leave them out if you prefer.

Pink peppercorn is a kind of berry, it is rather fruity and not hot at all as is white or black pepper.

You can serve this stir fry with noodles, rice, grits or puree, anything that is so good with gravy.

  • 4 servings
  • Easy
  • 1 h 00

Recipe :


800 g (28.21 oz.) venison rump, cut in small strips

1 tbsp. butter

1 shallot, chopped

3/4 cup (180 ml) red wine

1 tsp. corn starch

1 cup (240 ml) cream

Salt and pepper to taste

Pinch of Cayenne

Salt and pepper to taste

Vegetable oil for stir frying


Into a large pan/skillet, heat some vegetable oil on high heat, briefly stir fry venison strips on all sides until cooked to your liking, about 3 to 5 minutes, add salt and pepper to taste, set aside

Into a saucepan, heat 1 tbsp. vegetable oil and 1 tbsp. butter on medium/high heat, add the shallot, cook until translucent, add the red wine and cook away until reduced to half

Into a small bowl, make a slurry with 3 tbsp. hot red wine and corn starch, stir well and pour back into the saucepan, add the cream, stir, give a boil, add salt and pepper to taste, a pinch of Cayenne and the pink peppercorns

Pour the sauce on top of venison strips and serve with your favorite side