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Tender Cubed Venison with Green Peppers, Onions & tomatoes

Tender Venison Cubes with Green Peppers, Onions & Tomatoes

Tender pieces of venison simmered with green peppers, onions and tomatoes. Simple, hearty & delicious.
Prep Time 10 mins
Cook Time 2 hrs 20 mins
Course dinner
Servings 6


  • Dutch oven or heavy pot


  • 1 tablespoon olive oil, ghee or cooking oil
  • 2 pounds venison cubes
  • salt & pepper to season meat
  • 1 large onion chopped
  • 1/2 cup broth, stock OR red wine vegetable, chicken, beef - whichever works
  • 28 ounce can crushed tomatoes
  • 3 large green peppers chopped
  • 2 teaspoon paprika preferably good quality
  • 2 teaspoon parsley dried
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flaked dried
  • 1/8 teaspoon black pepper
  • rice, salt & pepper to serve


  • Heat oil in dutch oven or heavy pot over medium high / high heat.
  • Salt & pepper venison cubes. Add to pot. Brown meat on all sides.
  • Remove venison, set aside.
  • Reduce heat to medium. Add onions to pot. Add a drizzle of more oil if needed. Saute until translucent and tender.
  • Add broth/stock/wine to pot. Deglaze (scrape and mix any bits of onion or meat - use wood or plastic utensil if using an enameled dutch oven)
  • Add meat, crushed tomatoes, green peppers, paprikas, garlic, parsley, salt, red & black pepper to pot.
  • Stir & bring all ingredients to a simmer. Reduce heat to medium low & cover.
  • Continue to simmer, stirring occasionally, until meat is tender (you're looking at an 1 1/2 to 2 hours.) Keep ingredients at a gentle simmer, not a bubbling boil.
  • Remove from heat. Salt & pepper to taste. Serve over white rice. Enjoy!
Keyword venison