1 lb. venison
1 can cream of mushroom soup
1 soup can milk
Butter
Salt and pepper to taste

Cut venison into 2 x 1/4 inch pieces. Beat with mallet until thin and soft. On high heat, melt butter in skillet. Add venison; saute until brown. Turn to medium heat. Add soup, milk, salt, and pepper. Stir well. Cover and simmer 20 minutes, stirring often.