Venison pepper steak rbtn28a
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Venison steak, cut in strips |
| ½ | cup | Flour |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | cup | Shortening |
| 1 | can | Stewed tomatoes, save juice |
| ¾ | cup | Chopped onion |
| 2 | cups | Water |
| ½ | teaspoon | Garlic powder |
| 2 | eaches | Beef bouillon cubes |
| 3 | eaches | Green peppers, cut in strips |
| 2 | teaspoons | Worcestershire sauce |
Directions
MIXTURE
Melt shortening in large skillet. Roll venison in flour mixture, using all the mixture. Brown meat in hot shortening, add the liquid from tomatoes, water, onion, garlic powder & bouillon cubes. Cover & simmer 1½-2 hrs. Uncover, stir in worcestershire sauce, add pepper strips, cover & cook 10 minutes more. Add the tomatoes,cook until tomatoes are hot (about 5 minutes). Serve over hot cooked rice. This makes a delicious hunting camp supper, served with tossed salad, hot garlic bread, & fruit for dessert.