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Venison Steak Italian


4 venison steaks
1/2 medium onion, sliced
1 green pepper
1 lb can tomatoes
Dash of garlic powder (optional)
Dash of oregano (optional)
Salt and pepper to taste

Dredge steaks in flour. Fry in skillet with sliced onion until brown. Add strips of green pepper and tomatoes. Season with salt and pepper. Add garlic powder and/or oregano if desired. Simmer 1/2 to 1 hour. Serve on rice.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.