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How To Use All That Venison By Sharon Haskins
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2 lb. venison steak
1 can mushrooms
1 qt. Mrs. Haskins' stewed tomatoes
Dip venison steaks in flour seasoned with salt and pepper. Place in a heavy skillet with enough oil or butter-flavored Crisco to brown on both sides. Add 1 quart of stewed tomatoes and can of mushrooms. Turn low and simmer until venison is tender (1/2 to 1 hour). Stir often. Serve over rice or just eat! --VERY SPECIAL STEWED TOMATOES:--
8 qt. ripe tomatoes (1 peck)
2 med. onions, chopped
4 stalks celery, chopped
2 med. green peppers, chopped
Blanch and peel tomatoes; cut and squish until in small pieces. Add chopped veggies and simmer until veggies are tender, adding salt and pepper to taste. Stir often. Use a heavy pan to stew in. I do about 3 bushels every year and we use it for everything.
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