Venison Swiss Steak - cooking recipe

Ingredients

3/4 c. flour
1 Tbsp. salt
1/2 tsp. pepper
3 lb. venison steak, 2-inches thick
1/2 c. shortening
2 medium onions, sliced
1/2 c. celery, sliced
1 (16 oz.) can tomatoes
1 c. water

Preparation

Prepare venison, quail, dove, duck, goose or pheasant for cooking.
Let stand 2 hours in barbecue sauce, turning several times.
Take from sauce; place in deep skillet or open roasting pan.
Cover with barbecue sauce; cover and simmer (200\u00b0 to 225\u00b0) or leave pan uncovered and cook in moderate oven (325\u00b0) until tender, basting occasionally with barbecue sauce.