1 to 11/2 lbs. moose, elk or venison steaks, cut into serving pieces
Meat tenderizer (optional)
1 envelope onion soup mix
16-oz. can diced tomatoes in juice
1 tsp. oregano
Salt and pepper
Garlic powder
2 T. olive oil
1 T. red wine vinegar
Arrange meat in large skillet and sprinkle with meat tenderizer if desired. Cover with soup mix and tomatoes. Sprinkle with oregano, salt, pepper, a generous amount of garlic powder, olive oil and red wine vinegar. Cover and simmer for 1 hour. Serve over rice or boiled potatoes.
Mary Anne Lecce
Collinsville, IL