Venison Artichoke

2 lbs. -Venison Round Steaks (or any venison pieces cut into small steaks)
-Milk (to cover steaks)
-Flour (to coat the steaks)
1/2 tsp. -Salt
1/2 tsp. -Freshly ground pepper
1/4 tsp. -Garlic salt
4 Tbs. -Olive oil for frying
1 -Lemon
1 C. -White wine
2 Tbs. -Capers (optional)
2 C. -Marinated artichoke hearts (cut to bite size)

Cut steaks into serving-size pieces. Pound each fillet until it is about twice its original diameter.Place meat in shallow bowl, and add enough milk just to cover steaks. Soak steaks in milk for 15 minutes. Drain milk and dredge meat in mixture of flour, salt, pepper, and garlic salt.

Heat oil in skillet, add steaks and cook on one side until brown. After turning steaks to cook the other side, squeeze the juice of one lemon over the meat as it continues to cook another couple of minutes.

Add the white wine, cover, and simmer another 2 to 4 minutes.

Add the artichoke hearts and capers, cover and simmer another 1 to 2 minutes until artichokes are heated through. Serve at once.