Please Visit Our Sister Sites:


2 lb. venison steak or chops
(1/4 to 3/4-inch thick)
1/2 c. bell pepper, diced
3/4 c. onion, chopped
black pepper
seasoned salt
2 Tbsp. flour (for gravy)
1/2 c. water (for gravy)
2 Tbsp. vegetable oil

Season venison with pepper and seasoned salt. Pound
with meat mallet, if desired. In a cast-iron skillet or heavy
aluminum one, heat the oil to very hot. Quickly brown venison
on both sides. Then set aside. Turn down to medium and
sprinkle the flour in. Add more oil if necessary. Brown the
flour, stirring constantly to keep it from burning. Now add
the onions and peppers, sauteing them a little. Add the water
and stir well, making a thin gravy. Replace venison in the
skillet with gravy and vegetables. Cover and simmer on low for
30 to 45 minutes. Check often to prevent sticking or drying
out. Serve with wild or white rice. Serves 4.

This is a recipe from our database at Cookbooks On/Line!

1,000,000+ free recipes and free software at:

Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.

Help Us Improve The Database!
If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much):
Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great!
Was this recipe an exact duplicate of another recipe in the database? Yes No
Was this recipe incomplete, incorrect, or confusing in any way? Yes No
Short comment about this recipe: (50 characters or less.)
Thanks for your help!