(Adapted from Alton Brown)
2 pounds venison ham, backstrap or tenderloin, sliced into 3/4 inch slices against the grain
1/2 cup bottled Italian dressing
3/4 cup all purpose flour
1/4 cup vegetable or canola oil
1 large onion, shopped
1 medium green bell pepper, chopped
2 teaspoons minced garlic
2 stalks celery, chopped
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes
1 teaspoon paprika
1 teaspoon oregano
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth
Salt and pepper to taste
Preheat the oven to 325 degrees. Tenderize the deer by pounding it flat with a meat tenderizer between 2 pieces of plastic wrap. Place the meat in a zip lock freezer bag with Italian dressing; seal bag and marinate overnight.
Place the flour into a pie plate. Dredge the pieces of meat on both sides in the flour mixture.
Add enough oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook in batches until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
Add the onion, bell pepper, garlic, and celery to the pot and cook for 1 to 2 minutes, scraping up the brown bits from the bottom. Add the tomato paste and stir to combine. Add the tomatoes, paprika, oregano, Worcestershire sauce, beef broth, salt and pepper, and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 hours. Serve over rice or noodles.