THE GREATEST SWISS STEAK

Use Round Steaks of venison or any game meat

1 to 1 1/2 pounds of Venison Round Steak.
Sprinkle with Salt and Pepper to taste. Dredge in All Purpose Flour and using a meat hammer or the side of a saucer, beat up pretty good to break up some of the structure of the meat.
Brown in a hot skillet with oil or bacon grease. Brown both sides well.
Place into a casserole dish large enough for all the steaks.

1 can - - - - - - - - - - - -Onion Soup made with Beef Stock
1 can - - - - - - - - - - - -water
1/3 Cup - - - - - - - - - - All Purpose Flour
1/4 Cup - - - - - - - - - - Worcestershire Sauce
1/4 Cup - - - - - - - - - - Mustard of Choice
(if this does not cover the meat, add just enough water to cover the meat)
Top this with the slices of one medium Onion.
Place the cover on the dish and bake for 4 hours at a temperature not to exceed 250 degrees F.
*Note* - You will find when this dish is done, there is a nice rich Gravy already prepared along with the Swiss Steaks to go on some Potato Dish.

This will become a favorite in your household. No one can eat this and know they have eaten Venison or any wild meat. It is very,very good.