Wild Game Recipe for Sept. 23

Venison Swiss Steak

2 lbs. venison, pounded

2 cans condensed tomato soup

1 1/2 cans of water

1/2 c. celery, chopped

1/2 c. onion, chopped

1/2 c. red and green pepper, chopped

Pound venison well. Mix the rest of ingredients well. Put a small amount of the soup

mixture in bottom of a baking dish. Place

the pounded meat on top and cover with the

remaining soup mixture. Bake at 300 degrees for 2 hours. Be sure the meat is covered with liquid. Serve with boiled, baked or mashed potatoes. The liquid may be used as gravy.

Makes 4 servings.

Davin Halli

Duluth

If you have a favorite venison recipe, or one for pheasant or duck or goose or coho salmon, the News Tribune's outdoors section wants to hear from you. Again this fall and winter, we'll share your best wild game and fish recipes with our readers. We don't care if they're simple or fancy. Feel free to send three or four. Be sure to include your name and the town where you live.

Send your recipes to us at outdoors@duluthnews.com or to Wild Game Recipe, attn. Kris Vereecken, Duluth News Tribune, 424 W. First St., Duluth, MN 55802.