Trim all fat and connective tissues from venison. Cut meat into serving
size pieces and pound each piece to 1/4 to 1/2 inch thickness.
Combine 1 cup flour, seasoned salt, 1/4 teaspoon salt and 1/8 teaspoon pepper;
dredge venison in flour mixture.
Heat 1 tablespoon bacon fat in large, heavy skillet. Add garlic; sauté until
golden. Remove garlic; set aside.
Add remaining fat to skillet; cook venison until lightly browned on both
sides. Remove from skillet and set aside.
Mix 1/2 cup water and 1/3 cup flour until smooth. Add remaining water; stir
flour mixture into skillet with fat. Cook over medium eat, stirring constantly
until thickened. Stir in Kitchen Bouquet, 1/2 teaspoon salt and 1/8 teaspoon
Return venison and garlic to skillet and cover. Reduce heat; simmer for
Add onion and bell pepper; cover and simmer for 15 minutes.