Smothered Venison

Season venison with Cajun seasoning and let sit in the refrigerator overnight. Melt the butter in a skillet and slowly saute the onions until they turn brown and caramelize. Remove. Saute bell pepper for a few minutes, then mix with onions. Coat one-half venison cubes with flour. Heat the oil in a Dutch oven or large covered cast-iron skillet over medium/high heat. Brown All venison, taking care to scrape the brown bits from the bottom of pot frequently with a wooden spoon. The browned bits yield gravy, so scrape as much as possible. Add water as needed. Add the sauteed onions and peppers. Reduce heat to low and simmer, adding water and extra seasoning as necessary. Cook another few hours until tender. Serve over rice with a side of squash sauteed in olive oil and Cajun spice.