Venison Peppersteaks

By Phillip Metcalf

This is probably one of the easiest venison recipes around but is so good!

• 1-2 pounds Venison Steaks (perferably 3/4″ to 1″ thick)
• 1 Large Sweet Onion
• 1 Large Green Bell Pepper
• 1 Large Red Bell Pepper
• 1 Small Jalapeno pepper

Layer the bottom of a large stew pot with the sliced Onion rings.

Follow this by layering the Green, Red Bell Peppers and Jalapenos on top.

Lay the Venison Steaks over the bed of onions and peppers.

Cover all with water about an inch above the meat.

Bring to a rapid boil and immediately reduce to a slight simmer.

Cover and cook for about 1 hour watching that it doesn’t dry out.

Make a white sauce gravy by thickening the juice with flour of cornstarch.

Season to taste.

Server by spooning this over a bed of White rice.

Serves 4-6.

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