- Ingredients:
- cubed venison steaks
- 1 quart whole peeled tomatos
- medium onion (chopped)
- 1 tblsp chopped garlic
- 1 bell pepper chopped
- 2 carrots chopped
- 1/4 cup vegetable oil
- 1/4 cup all purpose flour
- 4 cups beef stock
- salt / pepper
Heat 4 to 5 tblsp of vegetable oil in ducth oven or cast iron pot. Salt and pepper venison steaks and brown both sides ( about 1 min. per side ). Remove steaks and pat dry any excess oil.
Add remaining vegetable oil over medium heat and add flour.. stirring constantly to make a medium colored rue.
Add onions, celery, and, carrots …cook til tender (about 8 min.). Next, add tomatoes ( crush/ mash with hands while adding) — stir and cook for 3 min. Add beef stock, bring to a boil then decrease to a simmer.
Place venison steaks back to the pot and simmer on low heat for about an hour. Salt and pepper to taste.
Meat will be fork tender, Recommend serving with rice, potatos, or pasta.