Ingredients:
- 2 to 3 pounds venison steaks
- 2 tablespoons shortening or oil
- 2 tablespoons flour
- 1 large onion, sliced
- 1 large bell pepper, sliced
- 2 cans condensed cream of mushroom soup
- 1 cup water
- Salt to taste
Preparation:
Brown venison in heavy skillet in shortening. Saute onion and pepper in drippings. Add 2 tablespoons flour to drippings and stir until well blended. Stir in soups and water. In crockpot, combine the browned venison, cooked pepper and onion, and the gravy. Cover and cook for 7 to 9 hours, until tender. Add salt to taste.
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