Submitted by John T. in Oklahoma

Serves: 4-6

2 lbs Venison steak, cut into strips

½ Cup Shortening or Cisco Liquid Oil

½ Cup Flour

3/4 tsp Salt

1/4 tsp Pepper

½ Tbs Garlic Powder

3/4 Cup Chopped Onion

2 Cups Water

2 Beef Bouillon Cubes

1 Can Stewed Tomatoes, Drained, Juice Reserved

3 Green Peppers, Seeded, Cored and Cut into Strips

2 Tbs Worcestershire Sauce (Goes in with the Green Peppers)

In a Dutch Oven, over medium high heat, heat the shortening.

Place the flour salt and pepper in a large plastic bag, shake well to mix.

Place a portion of the meat into the bag and shake to coat the meat.

Brown the meat in the hot shortening in batches placing the browned meat in a dish to the side until all the meat has been browned.

Drain the shortening from the Dutch Oven.

Return the meat to the Dutch Oven, add the reserved juice from the tomatoes, water, garlic powder, onion and bouillon Cubes.

Bring to a boil then reduce heat to a simmer.

Cover and cook for 1 ½ to 2 hours or until meat is tender.

Stir in Worcestershire Sauce and Green Peppers, cover and simmer for ten more minutes.

Add the tomatoes and cook until the tomatoes are hot.

Serve over hot cooked rice.

Notes: 9/22/12 – We tried this with Venison from Danni Webb and it was wonderful. The recipe above contains my modifications such as using a Dutch Oven and dumping the shortening after the browning is completed. It went well with the 2008 Lamoreaux Landing 2008 Cabernet Franc and Canned Green Beans with Mushrooms.

Feb 2013 – I made this again and everyone loved it

Source: Lamoreaux Landing Recipe Card – Sept 2012