1 lb. venison, cut into 1" squares

Boil in water with 1 capful of white vinegar until tender. Cut potatoes, carrots and onions into small chunks (enough for a layer of each in casserole dish approximately 8x14 inch). Boil vegetables together until tender, adding 1/2 stick of butter, 1 pinch garlic salt, 1 pinch of Italian seasoning, some black pepper and some lemon pepper. Put meat into casserole dish. Spread vegetables over meat. Put thin slices of butter on top. Spread 1 can Campbell's cream of mushroom soup over all. Spread 1 can cream of chicken soup. Cover with aluminum foil and bake at 350 degrees for 45 minutes to 1 hour. Serve hot.