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Ingredients
2-LB venison steak, cut in strips
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1/2 c flour
3/4 Ts salt
1/4 Ts pepper
1/2 c shortening
1 can stewed tomatoes, save juice
3/4 c chopped onion
2 c water
1/2 Ts garlic powder
2 beef bouillon cubes
3 green peppers, cut in strips
2 Ts Worcestershire sauce
Directions
Melt shortening in large skillet. Roll venison in flour mixture, using all the mixture. Brown meat in hot shortening, add the liquid from tomatoes, water, onion, garlic powder & bouillon cubes. Cover & simmer 1 1/2-2 hrs. Uncover, stir in Worcestershire sauce, add pepper strips, cover & cook 10 minutes more. Add the tomatoes, cook until tomatoes are hot (about 5 minutes). Serve over hot cooked rice. This makes a delicious hunting camp supper, served with tossed salad, hot garlic bread, & fruit for dessert.
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