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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 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: http://www.cookbooks.com 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. |