Venison Delight

• 1/2 stick margarine or butter
• 3 large onions, diced
• 1 large green pepper, diced
• 1 can stewed tomatoes, drained
• 1 can mushroom gravy
• 2 venison steaks (no gristle or fat)
• salt and pepper to taste
• garlic powder
• parsley

1. Soak venison for 2 hours in salt water and rinse.
2. In 12-inch pan, melt butter over medium heat.
3. Add onions and green pepper. Sprinkle entire layer lightly with salt and medium with pepper. Cook 5 minutes, turning occasionally.
4. Scrape vegetables into corner of pan.
5. Add pieces of venison.
6. Sprinkle medium with garlic and parsley.
7. Cook 3 to 4 minutes.
8. Turn meat over.
9. Add tomatoes.
10. Cook 2 minutes.
11. Add mushroom gravy.
12. Stir until it starts to boil.
13. Shut off heat.
14. Serve over rice with salad.

margarine, onions, green pepper, tomatoes, mushroom gravy, salt, garlic, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=848380 (may not work)