Venison With Mushroom Gravy - cooking recipe

Ingredients

5 average size deer hearts or 1-1/2 lb of deer tenderloin
1 Tbsp. salt or cracker Boy Seasoning salt
1 Tbsp. Black pepper
3/4 c. flour
1/3 c. Pompeian Extra Virgin Olive Oil
1 (26 oz.) can of Campbell's Cream of Mushroom Soup
1/2 c. water

Preparation

One 12 inch deep sided frying pan with lid.
Place frying pan on stove, turn heat on medium.
Pour in 1/3 cup olive oil while heating.
Cut deer hearts up into 1 inch pieces.
Add salt and pepper and flour.
When oil is hot, place meat in pan and brown. Add one can of soup and 1/2 cup of water, stir.
Place lid on pan, turn heat down to low and let simmer for 30 minutes, stirring occasionally.
Goes well on mashed potatoes or rice.