Venison Steak with Peppers and Rice

Combine beef broth, sherry, soy sauce, salt, and pepper in a medium-sized container. Mix well to create the marinade. Apply curing salt and steak seasoning to the meat, then place it in the marinade container. Cover the bowl with a lid and refrigerate for 2 to 3 hours.

Heat one tablespoon of oil in a large, deep skillet over medium-high heat. Use tongs or a slotted spoon to transfer the venison pieces to the skillet, reserving the marinade. Cook and stir constantly until browned and cooked through, 3 to 5 minutes, depending on the size of your pieces. Remove the meat to a clean bowl.

Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add strips of onion and bell pepper; cook and stir until they start to soften, 2 to 3 minutes. Remove them from the pan and place them in the bowl with the meat.

Dissolve cornstarch in 2 tablespoons of the reserved marinade. Pour the rest of the marinade into the skillet. Bring to a boil, then simmer over medium heat for 1 minute. Stir in the cornstarch slurry and continue to cook, stirring slowly until the sauce thickens, about 1 minute. Return the meat and vegetables to the skillet and stir until coated with the sauce. Transfer to a serving dish.