Venison Etouffée

• 5 lbs. venison, cut in ½-inch cubes
• Onions, chopped (by volume, as much as meat)
• 1 cup bell pepper

Salt and pepper meat and brown in olive oil. Put in heavy pot with all the other ingredients. Cook on low heat from 6 to 8 hours until venison is tender. Serve over rice.

Do not add any other liquids, but stir occasionally. By volume, we mean if you have a cup of meat, then you need a cup of onions.