Recipe - Venison Parmesan

2 pound Venison steak, cut in strips

MIXTURE
One half cup Flour
Three fourths teaspoon Salt
One fourth teaspoon Pepper
One half cup Shortening
1 cn Stewed tomatoes, save juice
Three fourths cup Chopped onion
2 cup Water
One half teaspoon Garlic powder
2 Beef bouillon cubes
3 Green peppers, cut in strips
2 teaspoon Worcestershire sauce

Melt shortening in large skillet. Roll venison in flour mixture, using all
the mixture. Brown meat in hot shortening, add the liquid from tomatoes,
water, onion, garlic powder & bouillon cubes. Cover & simmer 1 1/22 hrs.
Uncover, stir in worcestershire sauce, add pepper strips, cover & cook 10
minutes more. Add the tomatoes,cook until tomatoes are hot (about 5
minutes). Serve over hot cooked rice. This makes a delicious hunting camp
supper, served with tossed salad, hot garlic bread, & fruit for dessert.
Submitted By RONAMIT@NETVISION.NET.IL (RON AMIT) On 9 JUL 1995 125532
~0400

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini