Western Venison Stew
|Venison stew meat||1 1⁄2 Pound, cubed|
|Finely chopped carrots||1 Cup (16 tbs)|
|Onion||1 Medium, chopped|
|Dried parsley flakes||1 Tablespoon|
|Garlic salt||1⁄2 Teaspoon|
|Italian seasoning||1⁄2 Teaspoon|
|Water||1 Cup (16 tbs)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
Coat meat with flour.
Place butter and meat in a shallow 2-quart glass casserole.
Cover with glass lid or plastic wrap.
Microwave on high for about 10 minutes or until meat is no longer pink.
Stir in remaining ingredients; recover.
Microwave on low for 30 minutes.
Stir and continue cooking on low for 15 to 20 minutes or until meat is fork tender.
Let stand, covered, 5 minutes before serving.