Baked Venison Steak

This recipe comes from a 1990 NAHC Wild Game Cookbook. I have several of these cookbooks and I just love them. Recipes from these cookbooks come from people like you and me. You could also use beef.

• Ready In: 2 hrs
• Serves: 4-6

Ingredients

• 2 -3  lbs  boneless venison steak
•  garlic salt
•  celery salt
•  pepper
•  flour
• 1⁄4 cup  oil
• 1  medium onion, chopped
• 1  cup celery, thinly sliced
• 1  cup mushroom, sliced
• 2 (10 1/2ounce) cans  cream of mushroom soup
• 1 (10 1/2ounce) can  cheddar cheese soup
• 2 (10 1/2ounce) cans water

Directions

1. Cut steaks1/2 to 3/4 inch thick, cut in small sizes. Sprinkle the meat lightly with garlic salt, celery salt and pepper.
2. Flour meat and brown on both sides in 1/4 cup oil. When meat is brown, place in a baking dish or pan large enough to hold all ingredients.
3. Spread meat evenly over bottom of pan.
4. Spread onion, celery and mushrooms over meat.
5. In a separate dish or bowl, add cream of mushroom soup, cheese soup and water. Mix well and pour over meat and vegetables.
6. Bake at 350 degrees for 1 1/2 to 2 hours or until the meat is tender. Serve over rice or noodles.