Spanish Style Venison Stew

Dredge Venison Chops in flour and set aside. Heat Olive Oil in a cast iron kettle or skillet. Brown the chops in the hot oil remove and set aside. Add Garlic, Red Pepper, Green Pepper, Salt, Pepper, Wild Side Seasoning, Paprika, Fresh Basil and cook until soft. Add one cup Add one cup of red wine and bring to a boil stirring constantly. Once contents are boiling, add venison, reduce heat and simmer for one and one half hours on low heat. Fry two thinly sliced potatoes in oil remove when golden brown and drain. Remove Venison Stew from heat Put potatoes on a plate and cover with the Venison Chops and Stew Sauce.