Venison (cut into pieces)

Olive Oil

1 tablespoon white sugar

onions

bell pepper

garlic

celery

seasonings to taste

In the black iron pot put the olive oil and a tablespoon of white sugar. Cook it until the sugar starts to brown, but not carmelized.

Add the cut up venison, brown it and then remove it and set aside.

Add your seasonings and stirfry until cooked. Put the meat back in, add some water and let it cook down, simmering for as long as you can. The longer you simmer, the more tender your meat becomes.

This recipe can also be used with chicken, pork or beef.

Debbie Miller, Youngsville