1 c. all-purpose flour
1 tsp. paprika
1 tsp. seasoned salt
1/2 tsp. freshly ground pepper
8 tsp. vegetable oil
6 oz. venison steak, tenderized
1 med. size onion, diced
1/2 c. butter
1 c. diced carrots
1 green bell pepper, diced
1 c. mushrooms, diced
1/2 c. pimientos, diced
1 (10 3/4 oz.) can mushroom soup
1 (10 3/4 oz.) can beef gravy

Wash steak in cold water, dry on paper towels, pound meat with a meat pounder to tenderize. Mix together flour, paprika, salt and pepper. Flour steak in seasoned flour. Add 8" of oil to the skillet. Brown floured venison steaks until golden. Set aside. Drain off oil and add butter, saute onion, carrots and green pepper and mushrooms to semi-crisp. Add pimiento and soups and stir until blended. Place steaks in casserole, cover with soup mixture. Bake, covered tightly for 350 degrees for 1 1/2 hours or until meat is tender. Yield: 8 servings.