“This recipe comes from a 1990 NAHC Wild Game Cookbook. I have several of these cookbooks and I just love them. Recipes from these cookbooks come from people like you and me. You could also use beef.”

Ingredients Nutrition

  • 2 -3 lbs boneless venison steak
  • garlic salt
  • celery salt
  • pepper
  • flour
  • 14 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.

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