3 antelope round steaks, 3/4-inch thick
2 tsp. salt
1/4 c. vinegar
1 bay leaf (optional)
1 clove of garlic, minced
Dash of pepper
Dash of garlic salt
Flour
2 to 3 tbsp. cooking oil
1 can cream of chicken soup

Place the antelope steaks in a shallow pan and cover with water. Add the salt, vinegar, bay leaf, and garlic and soak for 3 hour or overnight. Drain steaks and sprinkle with the pepper and garlic salt.

Dredge with flour. Brown on both sides in oil in lightly greased skillet and cover. Cook over low heat for 45 minutes or until tender, turning occasionally. Add the soup and 1 soup can water and cover. Simmer for 15-20 minutes. Gravy may be served over rice or potatoes. Mushroom soup may be substituted for chicken soup. Yield 6 servings.