Trim all fat and connective tissues from venison. Cut meat into serving size pieces and pound each piece to 1/4 to 1/2 inch thickness. Combine 1 cup flour, seasoned salt, 1/4 teaspoon salt and 1/8 teaspoon pepper; dredge venison in flour mixture.
Heat 1 tablespoon bacon fat in large, heavy skillet. Add garlic; saute until golden. Remove garlic; set aside. Add remaining fat to skillet; cook venison until lightly browned on both sides. Remove from skillet and set aside. Mix 1/2 cup water and 1/3 cup flour until smooth. Add remaining water; stir flour mixture into skillet with fat. Cook over medium eat, stirring constantly until thickened. Stir in Kitchen bouquet, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Return venison and garlic to skillet and cover. Reduce heat; simmer for 30 minutes. Add onion and bell pepper; cover and simmer for 15 minutes. Add mushrooms; cover and simmer for 15 minutes. Serve over rice.