Season the venison and flour with Papa's Seasoning Salt.
You may substitute 1 teaspoon cayenne pepper for the dried red chiles. This recipe is fairly hot; you can use milder chiles or reduce the amount of cayenne, if desired.
Slow Cooker Method:
Follow recipe as above, but transfer the meat to a slow cooker after browning the meat and cooking the flour mixture (roux). Cook until the meat is tender, 3-4 hours on high or 6-8 hours on low.