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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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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. 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 1/2 ounce) cans cream of mushroom soup |
1 (10 1/2 ounce) can cheddar cheese soup |
2 (10 1/2 ounce) 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.
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