Ingredients
Serves: 4 servings
2 pounds venison steaks
1 1/2 teaspoons seasoned salt, divided (see Note)
1 cup all-purpose flour
4 tablespoons vegetable oil
1/2 teaspoon ground cumin
1/2 cup onion, halved and sliced
2 beef bouillon cubes
1/2 teaspoon dried Mexican oregano
1 bay leaf
2 dried red chile peppers
2 cups water
Preparation
