Title: Creamed Venison
Categories: Meat
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
TOPPING
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)

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