Venison Steak With Peppers & Mashed Potatoes

Ingredients

• 1 lb of thin sliced venison, cut into strips
• 1/4 cup vegetable oil
• 1/4 cup vinegar (any kind)
• 2 tablespoons McCormick's Montreal Brand steak seasoning
• 4 large potatoes
• 2 tablespoons butter
• 2 garlic cloves, mashed
• 2 green onions, chopped
• 2-3 bell peppers, sliced thin (cook's choice)
• 1 large onion, sliced
• 1 tablespoon olive oil
• 1/2 cup sour cream
• 1/4 cup chicken broth
• 1 cup shredded cheddar cheese

Directions

1. 1

   Mix 1/4 cup oil & 1/4 cup vinegar with the Montreal steak seasoning. Pour over sliced venison and refrigerate overnight or 8 hours. Cook potatoes with skins on until tender, drain & set aside. Cook the garlic & green onions with 2 tablespoons butter. While the potatoes are cooking, drain the marinade from the venison and heat a heavy skillet over medium high heat. Cook the venison for 6-7 minutes and then add the onion and peppers. Cook until the onions are clear, moving everything around the skillet. Turn the heat down and set aside. Add the garlic & green onions to potatoes and mash adding sour cream and enough broth for good consistency. Serve venison and veggies over potatoes and garnish with cheddar cheese.