Venison

2 to 3 lb. tenderloin or small breakfast steaks
salt to taste
pepper to taste
flour (enough to coat each piece)
1 can cream of mushroom soup
1 can cream of celery soup
1 large onion, chopped or thinly sliced
1 soup can of water

Rinse meat and pat dry with paper towel. Salt and pepper both sides to taste. Coat pieces with flour. Fry in skillet with enough oil to keep from sticking. Brown on both sides for best results. Place meat in bottom of slow cooker and pour remaining ingredients. Cook overnight or all day on low. Serve with potatoes or rice. Leftovers taste even better. You can mix the rice with remaining gravy, if desired.

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