Venison Scallopini - easy, must try - 9 ingredients

[NCorley]

Down here we just call it deer meat but "Venison Scallopini" sounds fancy. Let me assure you however, it may sound fancy schmancy but it is not difficult and it is dayum good. My new favorite game recipe, hands down. Tried it out the other night from something I saw on OLN I think.
Anyway, here goes...this will feed four or so...it's not hard, I am really thorough in directions, that is why it seems long...

4-6 6oz. cuts of backstrap, roast or shoulder
(The cut really doesn't matter with this if you age and brine the meat right)
Flour
Salt pork or some type of fat, olive oil will work
3 large peppers, green, red and yellow
2 large white onions
2 large tomatoes
1 large clove elephant garlic or 4 or five cloves regular garlic
1 1/2 - 2 cups dry red wine
Salt

Marinade meat for atleast 12 hours. Heat handful of thinly sliced salt pork (if using oil, coat the bottom about 1/8 inch deep) in wide, deep pot. Take meat out of marinade, roll well in flour and place in pot. Pan fry and flip when done, then take them out. Scrape up what's left in the bottom of the pan but leave it in there and add about 1/3 as much salt pork or oil as you did. Chop your veggies up, adding onions and garlic first, letting them cook down just a little and then adding the peppers and lastly the tomatoes. Stir it up well and then add your wine, taking a sip or two yourself.

Bring to boil and then reduce to medium heat, cook covered for 30 minutes or so or until veggies get tender and then uncover and cook for another 15 or so. Take rice, pasta or toasted Italian or French bread and put it on the bottom, then one of the slices of deer meat on top of it and lastly cover it with the sauce from the pot.