Name: Creamed Venison
Ingredients: 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; 1/2 c Dry bread crumbs; 2 tb Margarine or butter

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats	2	Servings

INGREDIENTS

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

INSTRUCTIONS

TOPPING
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

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