Slice your venison steak to about 1/2 inch thick, if it isn't sliced already.
Salt and pepper each slice.
Mix 1/4 cup worcestershire sauce, 1/4 cup barbeque sauce, 1/4 cup of juice from a jar of green olives, 1 shot of extra dry vermouth, chopped onion, and 1 tablespoon of minced garlic in a medium bowl.
Place the venison steaks in a crock pot. Pour the mixture over the venison steaks, and add just enough water to cover the meat in the crock pot.
Cover and cook on low for 4 hours.
Add 3 - 4 cans of cream of mushroom soup, depending on how thick you like your gravy, and cook for one more hour.
Serve over mashed potatoes or wide egg noodles, with a side of vegetables.