1-2 lbs boneless elk/venison steak
2 tbl flour
salt/pepper to taste
1 tbl olive oil
14 1/2 oz can of diced tomatoes w/ basil, oregino and garlic undrained
1 samll onion chopped
1/2 cup celery (optional)
1/2 cup sliced carrots (optional)
1 can sliced mushrooms
Trim fat from meat and cut into serving sizes. Combine flour salt and pepper to meat and pound into the with meat mallet.
In hot skillet brown meat in olive oil, the transfer meat to a baking dish or crock pot. Add all remaining ingredients cover and bake in over at 350 degrees for 1 hour or until tender, in crock pot cook for 3 hrs on low.
Serve with either rice, noodles or potaoes and a tossed green salad.