3 lb. venison steak
2 cans mushroom soup
1 tsp. oregano
1 tsp. dill weed
1/4 tsp. cayenne
1/2 tsp. black pepper
1 lg. chopped onion
1 lg. bell pepper, chopped
1 pt. mushrooms
1 (8 oz.) can peeled tomatoes
3 garlic cloves
2 bay leaves
3 drops Tabasco

Remove all fat from steaks and cut into pieces no larger than 2"x2". Roll in flour and brown. Add remaining ingredients to crock pot, mixing well. Add steak and stir again. If steaks are not covered by liquid, water or Verners can be added to cover the meat. Cover and cook on low heat for 8 hours.