Venison with V8

by Rachel
from Virtuous Daughters, April 2009~Volume 9, Number 1

• 1 c. vegetable oil             
• 2 lb. Venison,cubed
• 1 c. all-purpose flour        
• 2 lg. Onion, thinly sliced
• 2 T. garlic powder           
• 2 c. beef broth
• 3 c. spicy hot v8 juice     
• 3 T. Worcestershire sauce
  
• 1 tsp. Black pepper
• 1-2 tsp. Seasoned salt
• 1/8 tsp. Tabasco sauce   

 
Heat vegetable oil in heavy 14-inch skillet over medium-high heat. Coat venison with flour by placing flour and venison in a paper bag, shaking well. Reserve remaining flour. Brown venison in oil and drain. Add onions, green pepper, garlic powder, and remaining flour in skillet. Cook until vegetables are wilted, 10 minutes. Place venison and vegetables/flour in a 8-quart sauce pan on medium heat. Add beef stock and v8, stirring constantly. Add Worcestershire sauce, pepper, salt to taste, and Tabasco sauce. Reduce heat. Simmer for 45 minutes, stirring constantly. Serve over egg noodles or rice.