Here’s a delicious way to serve venison. When venison is not available substitute beef round steak.
2 pounds venison or beef round steak, cut into 8 pieces
1/4 cup all-purpose flour
1 tablespoon paprika
1 teaspoon salt
1 teaspoon pepper
1/4 cup vegetable oil
1 (28-ounce) can tomatoes
2 medium (2 cups) onions, sliced
1 medium green bell pepper, cut into rings
Combine flour, paprika, salt and pepper in 9-inch pie pan or shallow bowl. Coat meat with flour mixture.
Heat oil in 10-inch skillet; add meat. Cook over medium heat until meat is browned.
Layer half of tomatoes, onions and green pepper in 4-quart saucepan. Place browned meat over vegetables. Layer remaining vegetables over meat. Cook over medium heat until mixture comes to a boil (10 to 12 minutes). Cover; reduce heat to low; cook until meat is tender (about 1-1/2 hours).
Makes 8 servings.
Nutrition Facts (1 serving):
Calories: 250
Fat: 10 g
Cholesterol: 95 mg
Sodium: 500 mg
Carbohydrates: 11 g
Dietary Fiber: 2 g
Protein: 28 g