Deer Tips

• 1 1/2 lb. deer meat, cut into 3/4-inch chunks
• 1 Tbsp. parsley flakes
• 2 Tbsp. soy sauce
• 2 Tbsp. Worcestershire sauce
• 2 tsp. hot sauce
• 2 tsp. garlic powder
• 1 medium green pepper, chopped 1/2 x 1-inch pieces
• 1 medium onion, chopped 1/2 x 1/2-inch pieces
• 1/2 c. olive oil
• 1 c. wine
• 1 c. flour
• 1 c. water
• 1 small can mushroom pieces

1. Put deer meat in a bowl and add parsley, soy sauce, Worcestershire sauce, hot sauce, garlic powder and wine.
2. Let stand in refrigerator at least 1 hour.
3. Put flour into a gallon size Ziploc bag.
4. Drain deer meat and save the liquid.
5. Put chunks of meat into the bag.
6. Close the bag and shake to coat meat well. Take meat out of the flour.
7. In a large skillet, heat olive oil and add green peppers, onion and deer meat.
8. Cook meat until it is brown.
9. Add water to liquid that was saved and pour into skillet. Add mushrooms at this time.
10. Simmer over low heat until liquid thickens.
11. Stir to keep from sticking.
12. Serve over rice or noodles.

deer meat, parsley flakes, soy sauce, worcestershire sauce, hot sauce, garlic powder, green pepper, onion, olive oil, wine, flour, water, mushroom pieces

Taken from www.cookbooks.com/Recipe-Details.aspx?id=843915 (may not work)