2 lbs. small venison steaks
1/4 cup flour
2 tsp. salt
1/2 tsp. pepper
1/8 tsp. crushed red pepper
2 tsp. paprika
1/2 tsp. garlic powder
2 onions, chopped
1/2 green pepper, chopped
4 T. oil
1/2 cup uncooked rice
2 (16-oz.) cans stewed tomatoes
Pound steaks to tenderize; set aside. Mix flour, salt, pepper, crushed red pepper, paprika and garlic powder. Dredge steaks in flour mixture. Sauté onions and green pepper in oil in cast iron skillet. Remove from pan. Brown steaks and cover with onions and green pepper. Sprinkle with rice. Drain tomatoes, reserving liquid. Add enough water to tomato juice to make 2 cups. Spoon tomatoes over rice and sprinkle with remaining flour mixture. Pour liquid over rice. Cover and bake at 350°F for 1 hour.
Janiece Harshberger
Grayland, WA
From Celebrating Wild Game: Members’ Special Recipes