Rotel Deer

Ingredients

  • 2 - 3 lb venison, cut into 1" cubes
  • olive oil
  • 1 can of Rotel tomatoes
  • 1 quart of your favorite salsa
  • 1 16 oz. can of diced tomatoes
  • 1/2 tsp garlic powder
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 - 2 tbsp Worcestershire sauce
  • 1 - 2 tbsp soy sauce
  • 2 tbsp hot sauce
  • 3 beef bouillon cubes

Instructions

Heat some olive oil in skillet. Add the meat and brown. Remove to a large pot.

Add the onions and bell pepper to the skillet and saut' until tender. Add to the pot.

Add the rest of the ingredients to the pot. Stir together.

Bring to a boil, cover and simmer for 2 hours. Stir occasionally.

Serve over rice with garlic bread.

Enjoy!

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