It seems like several things including the weather have deterred me from going out today.  I have to be on the road for a couple of days tomorrow and Friday so I'm not sure what I would do with a deer in the heat.  So...............I did the next best thing, cooked off the last two packages of venison steak in a big batch of venison Swiss steak.  Maybe in the back of my mind I was thinking the freezer needed to be completely empty before restocking!!!

That looks very good. 

It's a great way to use some of the steaks from the round of the hind quarters.  Sauté mushrooms, green peppers and onions and put in roaster pan.  Then do your steak (brown both sides) and stir in to veggies.  Deglaze pans with one can of mushroom soup and small can of beef stock and pour in roaster after its consistency of gravy.  In other pan do the same thing with another can of mushroom soup and a couple of cups of red wine-reduce to gravy consistency and pour over roaster contents.  Cook at 275 in oven until fork tender meat.  Serve over mashed potatoes or Wild rice.  My seasoning preferences are in the picture. I never measure, but probably 2 tablespoons of minced garlic, 1 teaspoon each of thyme and marjoram and then salt and pepper to taste. 

Guaranteed to make you shoot better in the woods because you want to make more batches