Antelope Steak Supreme

3 medium (3/4 inch thick) antelope round steaks

2 tsp salt

1/4 cup vinegar

1 bay leaf

1 clove garlic, minced

Dash of black pepper

Dash of garlic salt

Flour

2-3 tbsp cooking oil

1 can cream of mushroom soup

1 soup can water

Put steaks in a shallow pan with water to cover. Add salt, vinegar, bay leaf

and garlic. Soak for 2-3 hours if antelope has been processed or frozen. Soak

longer if freshly slaughtered. Remove antelope steaks; drain. Sprinkle with pepper and

garlic salt; dredge in flour. Heat oil in a skillet, brown antelope steaks on both sides.

Cover; simmer for 45 minutes, or until fairly tender, turning occasionally.

Add soup and water. Cover; simmer for 15-20 minutes.