Venison Pepper Stew

• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 pound venison stew meat or boneless beef chuck roast, cut into 1-inch cubes
• 2 tablespoons bacon drippings or canola oil
• 1/3 cup chopped onion
• 1 cup water
• 1 small tomato, peeled and chopped
• 1 teaspoon cider vinegar
• 1 small garlic clove, minced
• 1 bay leaf
• 1 small carrot, sliced
• 1 small potato, peeled and cubed
• 1/4 cup chopped celery
• 1/4 teaspoon lemon-pepper seasoning
• 1/8 teaspoon cayenne pepper

1. In a large resealable plastic bag, combine the flour, salt and pepper. Add venison, a few pieces at a time, and shake to coat.
2. In a large heavy saucepan, brown meat in drippings on all sides. Add onion; cook and stir for 1 minute. Stir in the water, tomato, vinegar, garlic and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender.
3. Stir in the remaining ingredients. Return to a boil. Reduce heat; cover and simmer 30-35 minutes longer or until vegetables are tender. Discard bay leaf.

flour, salt, pepper, stew meat, bacon, onion, water, tomato, cider vinegar, garlic, bay leaf, carrot, potato, celery, lemonpepper seasoning, cayenne pepper

Taken from www.tasteofhome.com/recipes/venison-pepper-stew/ (may not work)