1 lb. venison steaks, cut to 5" long x 2" wide x 1/2" thick
1 c. all-purpose flour seasoned with 1/2 tsp. garlic powder, 1/2 tsp. onion powder and salt and pepper to taste
1 c. buttermilk, or 1 egg and 1/2 c. milk
1 onion, thinly sliced
1 bell pepper, seeded and thinly sliced
Meat tenderizer
2 c. water
1" cooking oil

Heat oven to 325 degrees. Sprinkle meat tenderizer on steaks and tenderize both sides with a meat mallet. Mix flour with seasonings. Dip steaks in flour then liquid then flour again. Fry quickly in 1" quick oil in deep skillet. Turn once. Drain on paper towels. Meanwhile, cook onion and bell pepper in small amount of water in the microwave for 2 minutes. Place steaks in an 11 x 8 baking dish. Make a gravy in skillet by draining all but 2 tablespoons oil and adding 2 tablespoons seasoned flour and 2 cups water to skillet. Pour gravy over the meat and top with onions and bell pepper. Cover with foil and bake for 30 minutes. The last 5 minutes, remove foil. Serve with rice.