1 lg. green pepper (coarse chopped)
1 lg. onion (chopped)
5 tbsp. vegetable oil
2 lb. deer round or sirloin
1 can beef bouillon
1/2 tsp. garlic powder
1/2 tsp. salt
1 tsp. pepper
1 can tomatoes (303 size)
2 tbsp. soy sauce
2 tbsp. flour
2 tbsp. butter (melted)
4 c. cooked rice

In large skillet heat 2 tablespoons vegetable oil. Cook onion and green pepper until onion is soft and translucent. Remove and set aside.

Cut meat into 1/4 inch strips 2 or 3 inches long. Season lightly with salt and pepper. Brown in remaining vegetable oil over medium heat, stirring occasionally. Add onion, green pepper and bouillon. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.

Pour tomato juice from canned tomatoes into skillet. Cut up tomatoes and stir into skillet. Stir in soy sauce. Cover and simmer additional 15 minutes. Remove from heat.

Make a roux by stirring flour into melted butter until dissolved. Stirring constantly, add roux to skillet and continue stirring until thoroughly combined. Over medium high heat, cook and stir constantly until smooth and thickened slightly. Serve over hot cooked rice.