My kids simply call this "the dish". It lasts only one night, never left overs. Prep time is about 20+ minutes, cook time is about the same.
2 lbs venison meat (steaks whatever)
1/2 green bell pepper
1/2 red bell pepper
1 8oz can sliced water chestnuts
1 sweet vidalia onion (or more)
1 can cream of mushroom
1 can cream of celery
Soy sauce (or worcetershire)
1/2 cup of chopped celery is optional,
or any other veggie.
Thin slice the venison like for fajitas, also julian the peppers thin, and chop up the onion
finely.
In a BIG fry pan, cookmeat and onion till onions glaze over. Add chestnuts and peppers stirring.
Add both cans of soup, along with a can of water each. And 4 good splotches of soy sauce for color and salt. Bring to a boil, it,ll be VERY wet. Lower flame, cover and let simmer to a thick gravy stirring often. Ladle over a bed of rice, salt and pepper to taste.
Meat, vegetables, crunch, gravy, all in one dish. Very tasty.
