Running Creek Venison & Rice

• 2 -3 lbs venison, bone and cubed into bite sized pieces
• 14 cup cooking oil
• 2 medium onions, diced
• 12 cup water
• 2 large green peppers
• 1 cup tomato sauce
• salt
• pepper
• 12 teaspoon garlic powder
• 1 teaspoon oregano
• 14 teaspoon fennel seed
• 12 teaspoon hickory smoke salt
• cooked rice

1. Heat 1/4 cup oil in skillet and brown meat on all sides.
2. Remove meat from skillet to a large bowl.
3. Add onions and peppers to skillet and saute.
4. Add the to bowl with meat.
5. Add water to pan and stir while bringing to a boil to gather the juices.
6. Pour water into the bowl.
7. Add tomatoes sauce and remaining ingredients to skillet and cook for 5-8 minutes.
8. Do not boil.
9. Add to bowl.
10. Pour contents of the bowl into skillet and cook fo 5 min or until thoroughly heated stirring constantly.
11. Serve over rice.

cooking oil, onions, water, green peppers, tomato sauce, salt, pepper, garlic, oregano, fennel, hickory smoke salt, rice

Taken from www.food.com/recipe/running-creek-venison-rice-72851 (may not work)