Deer Steaks(Venison) In Rotel Sauce

12 Deer or Round Steaks
1 can Rotel
1 Cup Sour Cream
1 can Cream of Mushroom Soup
2 Cups Flour(I never measure it)
1/2-1 teaspoon garlic powder or 1 teaspoon minced garlic
1/2 teaspoon sage
1/2 teaspoon oregano
Cooking Oil

Mix rotel, sour cream and soup.  Blend well and set aside.  Mix flour with spices.  Coat steaks in flour and brown in oil.  Drain.  Place in a 9"x13" baking dish.  Pour rotel mixture over steaks and bake 1 hour at 350*F.

Note:  Great served with rice or mashed potatoes.  I haven't tried it with egg noodles or pasta but I'm sure it would be great with that too.

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