2 to 3 lb. deer steak, tenderized
1/4 c. oil
3 or 4 onions, sliced
3 c. water
2 beef bouillon cubes
1 tbsp. cornstarch
Salt and pepper to taste

Brown deer steak in oil. Remove steak and add onions. Brown until tender, remove. Add water and bouillon cubes. Bring to a boil. Thicken with cornstarch dissolved in 1/4 cup water. Salt and pepper to taste. Place steak, onions and gravy in covered casserole and bake at 350 degrees for 1 hour and 15 minutes.