Slice it across the grain for tenderness cutting off the stringy things inside and trim off the fat. Season to your liking. Brown in a small amount of oil - just brown it putting the pieces aside on a plate as you go. Turn the heat down and put all the pieces back in the pan. Mix a can of cream of mushroom soup with a can of water and pour over it. Put the lid on and simmer for about an hour. Don't keep lifting the lid, let the steam do it's work but make sure to keep enough liquid in there. This will come out very tender and delicious. You can also dredge it in flour and fry it but it will be tougher or stuff it whole and bake it -covered of course- with water in the pan. I grew up on this and it's delicious.