2 lb. deer steak, tenderize cut in squares
1 green pepper, chunked
6 bouillon cubes, beef
5 tbsp. cornstarch
3/4 c. water
1 chopped onion
2 tbsp. oil

Place oil in frying pan, heat. Rinse blood out of deer. Place squares of meat in hot oil and brown. Add 4 cups water and 6 beef bouillon cubes. Simmer 1 1/2 hours. Add peppers, onions and cook another 45 minutes. Dissolve cornstarch with 3/4 cup water. Add to meat mixture. Cook another 35 minutes or until tender.