Submitted by John T. in Oklahoma<\/p>\n
Serves: <\/strong><\/span>4-6<\/span><\/p>\n 2 lbs Venison steak, cut into strips<\/p>\n \u00bd Cup Shortening or Cisco Liquid Oil<\/p>\n \u00bd Cup Flour<\/p>\n 3\/4 tsp Salt<\/p>\n 1\/4 tsp Pepper<\/p>\n \u00bd Tbs Garlic Powder<\/p>\n 3\/4 Cup Chopped Onion<\/p>\n 2 Cups Water<\/p>\n 2 Beef Bouillon Cubes<\/p>\n 1 Can Stewed Tomatoes, Drained, Juice Reserved<\/p>\n 3 Green Peppers, Seeded, Cored and Cut into Strips<\/p>\n 2 Tbs Worcestershire Sauce (Goes in with the Green Peppers)<\/p>\n \n In a Dutch Oven, over medium high heat, heat the shortening.<\/p>\n Place the flour salt and pepper in a large plastic bag, shake well to mix.<\/p>\n Place a portion of the meat into the bag and shake to coat the meat.<\/p>\n 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.<\/p>\n Drain the shortening from the Dutch Oven.<\/p>\n Return the meat to the Dutch Oven, add the reserved juice from the tomatoes, water, garlic powder, onion and bouillon Cubes.<\/p>\n Bring to a boil then reduce heat to a simmer.<\/p>\n Cover and cook for 1 \u00bd to 2 hours or until meat is tender.<\/p>\n Stir in Worcestershire Sauce and Green Peppers, cover and simmer for ten more minutes.<\/p>\n Add the tomatoes and cook until the tomatoes are hot.<\/p>\n Serve over hot cooked rice.<\/p>\n Notes: <\/strong><\/span>9\/22\/12 – We tried this with Venison from Danni Webb and it was wonderful. The recipe <\/span>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.<\/p>\n Feb 2013 – I made this again and everyone loved it<\/p>\n Source: <\/strong><\/span>Lamoreaux Landing Recipe Card – Sept 2012<\/span>