Venison Pepper Steak

• 2 lb. venison, in strips
• 2 c. green or red peppers
• 1 large onion
• soy sauce (1/2 to 1 c.)
• salt to taste
• pepper to taste
• 1 large (28 oz.) can whole tomatoes
• 2 Tbsp. oil
• 2 c. water
• 1/4 c. flour
• 1/4 c. water (for flour paste)

1. Cut venison in 1-inch strips; marinate in soy sauce; season with salt and pepper.
2. In frying pan or wok put oil, peppers and onions; brown venison strips too.
3. After browned, simmer to tenderness, 15 to 30 minutes.
4. Add water.
5. Do not overcook venison.
6. Add whole tomatoes; simmer until hot.
7. Add 1/4 cup flour to water and thicken; if not enough, add a little more flour and water.
8. Add this to mixture in pan.
9. Heat through.
10. Serve over rice or noodles.
11. Serves 6 to 8.

venison, green, onion, soy sauce, salt, pepper, tomatoes, oil, water, flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=400619 (may not work)