VENISON PEPPER STEAK|
2 lb. venison steak or chops
(1/4 to 3/4-inch thick)
1/2 c. bell pepper, diced
3/4 c. onion, chopped
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.
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