1- tsp black pepper
Marinate cut-up venison in red wine, in plastic bag, in refridgerator, overnight.
Put flower, salt & pepper in a bread bag, drop in 1/2 the venison and shake it to coat. Remove. Repeat with the rest of the venison.
Heat oil in stew pot and brown the venison
Throw in your beer, the leftover red wine marinade, green pepper, potato, onions, tomato sauce, mushrooms and chili peppers.
Bring to a simmer, cover and cook for 2 hours. Be sure to stir frequently to prevent sticking to the bottom and add a little beer from the one you're drinking, if it gets too thick.
Remove from heat and let stand 2 or more hours before reheating and serving with biscuits, your favorite beer and a green salad.
Serves 3-4 hungry people