2 T. flour
3/4 tsp. salt, divided
1/4 tsp. pepper
3/4 lb. boneless venison steak, about 1/2 inch thick
1 T. vegetable oil
1 (8-oz.) can stewed tomatoes
1 medium green bell pepper, sliced
1 medium onion, sliced
In resealable plastic bag, combine flour, 1/4 teaspoon of the salt, and the pepper; shake to mix.
Add steak and shake to coat. In large skillet, brown steak in oil over medium heat. Add tomatoes; cover and simmer for 30 minutes.
Add bell pepper, onion and remaining 1/2 teaspoon salt. Cover and simmer until meat is tender, 20 to 30 minutes longer.