1/4 cup oil
1 pound venison backstrap, cut into chunks
2 tablespoons flour
1/2 cup water
1 can tomatoes, dices or mashed, juice reserved
1 clove garlic, minced
2 teaspoons cumin
pepper
salt, if desired

Brown venison in oil. Remove from pan. Add flour and water to pan drippings to make a thick gravy. If necessary, thin with juice from the tomatoes and more water. Add meat, tomatoes, garlic, cumin, and pepper to gravy mixture. Simmer until meat is tender. Serve alone, over rice or with flour tortillas.