3 to 4 lbs. deer, elk, or moose steaks
creole seasoning (to taste or omit)
garlic powder, to taste
salt and pepper, to taste
olive oil
2 medium-large sweet onions, cut in half & sliced 1/4-inch thick
2 or 3 green bell peppers, chopped
1 (4 oz.) can sliced black olives
3 (10 oz. ea.) cans cream of mushroom soup
2 (10 oz. ea.) cans Rotel diced tomatoes and chilies
2 env. Lipton beefy onion soup mix
2 (15 oz. ea.) cans beef broth
3/4 cup Clamato tomato cocktail juice
1/4 cup cooking sherry
1 box Zatarain's dirty rice (you may substitute for any rice, I like Zatarain's dirty rice for the spicy flavor)

In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Sauté onions, bell peppers and black olives until onions are translucent; remove and set aside. In same Dutch oven (or pot), add enough meat to cover the bottom of the pan and sauté steaks in 2 tablespoons olive oil just until browned, being careful not to over cook (you just want to brown the meat). Season each batch with Creole Seasoning, garlic powder and salt and pepper, all to taste. Continue with these directions, adding olive oil as needed, until all of the meat is browned.

After meat is browned, set aside in a large deep casserole dish (it might take two casserole dishes). Again, in the same pan meat was cooked; stir together cream of mushroom soup, beefy onion soup mix, beef broth, Rotel, Clamato juice and cooking sherry until blended; all to make a gravy. Add the onion and bell pepper mix over the meat, then add the gravy mix.

Cover casserole dish with foil and cook in preheated 350°F oven for 1 1/2 to 2 hours.

Serve over a bed of dirty rice, white rice, pasta or whatever you like. I made this recipe for my family (of 4) and it was gone that night. It may seem like a lot of ingredients and it takes awhile to cook, but trust me; it is great!!

Submitted by: Craig B.