Baked Venison Steak

• 2 -3 lbs boneless venison steak
• garlic salt
• celery salt
• pepper
• flour
• 1/4 cup oil
• 1 medium onion, chopped
• 1 cup celery, thinly sliced
• 1 cup mushroom, sliced
• 2 (10 1/2 ounce) cans cream of mushroom soup
• 1 (10 1/2 ounce) can cheddar cheese soup
• 2 (10 1/2 ounce) cans water

1. Cut steaks1/2 to 3/4 inch thick, cut in small sizes. Sprinkle the meat lightly with garlic salt, celery salt and pepper.
2. Flour meat and brown on both sides in 1/4 cup oil. When meat is brown, place in a baking dish or pan large enough to hold all ingredients.
3. Spread meat evenly over bottom of pan.
4. Spread onion, celery and mushrooms over meat.
5. In a separate dish or bowl, add cream of mushroom soup, cheese soup and water. Mix well and pour over meat and vegetables.
6. Bake at 350 degrees for 1 1/2 to 2 hours or until the meat is tender. Serve over rice or noodles.

steak, garlic, celery salt, pepper, flour, oil, onion, celery, mushroom, cream of mushroom soup, cheddar cheese soup, water

Taken from www.food.com/recipe/baked-venison-steak-407889 (may not work)