Cut a generous lump of bacon into 1” pieces.
Fry it and leave the grease hot in the pan.
Meanwhile, slice venison tenderloin (or beef) to 1/4” thickness cross grain.
When the bacon is cooked as desired, sear the venison in the bacon on both sides and add to the bacon in a separate plate. Season the venison with creole seasoning as you go.
Fry cubed seasoning blend, bell peppers, garlic, onions etc in the remaining juices.
Put everything back in the fry pan, stir it up until warmed and eat.