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Cut venison ( steaks ) in thin strips, brown in oil and black pepper (NO Salt). Add onion and water and bouillon and simmer for about 45 minutes, then add celery and green peppers and simmer another 15 minutes until peppers are tender. You may need to add more water as it simmers. Mix last 3 ingredients together and add meat mixture and let it thicken. Serve over steamed rice. You will never know its venison if you slow cook it !
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