Venison Over Rice - cooking recipe

Ingredients

2 to 3 lb. deer meat (steaks or strap)
1 qt. buttermilk
salt
pepper
garlic powder
2 c. cream of mushroom soup
1 c. water
1 c. flour
1 lb. fresh mushrooms
2 c. cooked rice

Preparation

Tenderize venison by marinating in buttermilk for several hours.
Remove from marinade but do not scrape off or blot dry. Sprinkle with salt, pepper and garlic powder.
Dredge in flour and saute in hot oil until browned but not done.
Remove from fire and drain on paper towels.