2 lb Caribou steak, cut in strips 1/2 c Flour 1/4 ts Pepper 1/2 c Shortening, lard or bacon -grease 1 cn Stewed tomatoes, save juice 2 c Water 2 Beef bouillon cubes 2 ts Worcestershire sauce 3/4 ts Salt 3/4 c Chopped onion 1/2 ts Garlic powder 3 Green peppers, cut in strips Steamed rice Melt the lard in a large skillet. Dredge the caribou in the flour and pepper mixture. Brown the meat in the hot fat, add the liquid from tomatoes, water, onion, garlic powder & bouillon cubes. Cover & simmer 1 1/2-2 hrs. Uncover, stir in worcestershire sauce, add pepper strips, cover & cook 10 minutes more. Add the tomatoes, cook until tomatoes are hot. Serve over hot cooked rice.