Venison Stew - cooking recipe

Ingredients

1 lb. cubed venison
4 potatoes, cubed
1/2 c. chopped onions
1 can tomatoes
1 small bell pepper
1 can tomato sauce
1 1/2 c. carrots
1 pkg. rice or desired amount

Preparation

Soak venison overnight in milk.
Drain venison and dip in flour and Creole seasoning.
Drop in hot cooking oil and brown lightly.
Add onions and bell pepper, chopped.
Simmer, then add tomato sauce, tomatoes, carrots, potatoes and enough water to cover.
Cook slowly until potatoes are tender.
Serve over rice.