Title: Creamed Venison
Categories: Meats
Yield: 2 Servings

1 lb Cubed Elk/Deer round steak
3 tb Margarine or butter
2 c Medium white sauce
1 ts Celery salt
1/4 ts Pepper
3 tb Chopped parsley
2 ts Worcestershire sauce
1/4 c Pickle relish

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1/2 c Dry bread crumbs
2 tb Margarine or butter

Brown steak in 3 tablespoons margarine or butter. Add a small amount of
water and cook in a covered skillet until tender, adding a little water
from time to time as needed. When done add white sauce, seasonings, parsley
and pickle relish. Put mixture in a greased casserole. Sprinkle top with
bread crumbs and dot with margarine or butter. Bake in a moderate oven (350
degrees F.) until crumbs are browned.

Source: Agrigultural Extension Service The University of Tennessee
Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93
(18:18)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini