2 lbs venison tenderloin, cut into 8 pieces
1/4 c olive oil
1/4 c flour
1 tbl paprika
1 tsp salt
1 tsp pepper
1/2 tsp granulated garlic
1 medium green pepper, cut into slices
2 medium onions, sliced
28oz tomatoes with juice
~Heat oil in large skillet over medium heat
~Combine flour, paprika, garlic, salt and pepper in shallow dish
~Dredge tenderloin pieces in flour, covering completely and add to hot oil
~Allow to cook for 10 – 15 minutes, turning once
~Remove meat from pan and drain most of the oil from the pan
~Stir remaining oil and “crispings” in skillet add half of the green pepper slices, half of the onion slices and half of the tomatoes to pan
~Place meat back in pan on top of vegetables and layer remaining vegetables on top of meat, bring to a low boil for 5-10 minutes, reduce heat, cover and allow to simmer until meat is tender (approximately 1 hour)
~Serve immediately
