Ingredients

• 3 antelope round steaks (3/4 inch thick
• 2 tsp. salt
• 1/4 cup vinegar
• 1 bay leaf
• 1 clove garlic minced
• Dash pepper
• Dash garlic salt
• Flour
• 2 to 3 Tbsp. oil
• 1 can cream of chicken soup

Directions

1. Place antelope steaks in a shallow pan and cover with water. Add the salt, vinegar, bay leaf and garlic and soak for 3 hours or overnight.

2. Dredge with flour.

3. Brown on both sides in oil in lightly greased skillet and cover. Cook over low heat for 45 minutes until tender, turning occasionally.

4. Add the soup and 1 soup can of water and cover. Simmer for 15 to 20 minutes.

5. Gravy may be served over rice or potatoes. Mushroom soup may be used for chicken soup.

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