Recipe - Creamed Venison

1 pound Cubed Elk/Deer round steak
3 tablespoon Margarine or butter
2 cup Medium white sauce
1 teaspoon Celery salt
One fourth teaspoon Pepper
3 tablespoon Chopped parsley
2 teaspoon Worcestershire sauce
One fourth cup Pickle relish

TOPPING
One half cup Dry bread crumbs
2 tablespoon 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, 100693
(18:18)

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