2 lb. venison steak (1/2 to 1-inch thick)
1/2 c. flour
3 tbsp. shortening
2 cans cream of mushroom soup
water
salt and pepper

Trim all fat from steaks. Cut into 3-inch squares. Using a mallet, pound flour into both sides of steaks. Melt shortening in large skillet and brown meat slowly (15 to 20 minutes). Season to taste with salt and pepper. Transfer browned pieces to a 2 to 3-quart dish. Pour 2 cans of mushroom soup and add enough water to cover all pieces. Cover and bake until tender (approximately 2 1/2 hours) in a 350°F oven. Add additional water if necessary.