DIRECTIONS:

Cut venison steak into strips that are about 3 inches long and 1/4- inch thick. Mix flour with 1-1/2 teaspoons salt and the pepper; add meat, a few strips at a time, and toss until well coated. Dredge all meat; reserve remaining flour mixture.

Put 1/4 cup vegetable oil in a large skillet and heat over medium-high heat until very hot. Add about half of the meat strips and fry until well browned. Remove from skillet and repeat with remaining meat strips. Set browned meat aside.

Add reserved flour mixture to drippings in skillet; cook over low heat, stirring constantly, until the flour mixture is a rich golden brown. (Be careful not to burn the flour roux--you will ruin the gravy!)

When flour is browned, add additional 2 tablespoons oil, the onion, peppers and garlic. Continue cooking 4 to 5 minutes, stirring constantly, until vegetables are tender-crisp. Add meat, tomatoes, 3/4 cup water, parsley and Tabasco sauce. Stir to combine.

Bring meat mixture to a boil over high heat. Cover, reduce heat to low, and simmer 1 hour or until meat is tender. Meanwhile, prepare rice.

Spoon meat mixture over rice and serve immediately.