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Ingredients.
1½ lbs. of venison steaks, no more than ½" thick
½ cup flour
28-oz. can of diced tomatoes
1 sweet pepper
1 medium onion
2 cloves garlic
2 tbsp olive oil
2 tbsp butter
Salt and pepper
1 tsp dried thyme
1 tsp dried oregano
Method.
Preheat the oven to 325°F.
If the steaks are large, cut into serving-size pieces (roughly 3" x 4"), and place on a plate. Season the steaks on each side with salt and pepper. Dump the ½ cup of flour on a plate, and dredge the steaks in the flour on each side. Mince the garlic.
Heat the oil and butter in a large skillet on medium to medium-high heat and add the garlic before adding the steaks. Brown the steaks a couple of minutes on each side. You might have to do this in a couple of batches, as you don’t want to overcrowd the pan. Once browned, remove them from the pan, and place them in a Dutch oven or a 9" x 13" baking pan.
Chop the sweet pepper and onion into small pieces. Add to the pan with the steaks. Sprinkle the dried thyme and oregano over the meat and vegetables, then pour the diced tomatoes over the top. Place a lid on the Dutch oven, or tightly seal the pan with aluminum foil. Bake for 2 hours.
Serve with mashed potatoes, egg noodles or rice, along with a side of vegetables, for a well-balanced, fresh meal.
