Title: Stuffed Steaks
Categories: Meat
Yield: 4 Servings

1 1/2		Slices day old bread
1/2	ts	Salt
2	ts	Green pepper, finely chopped
2	ts	Onions, minced
2	ts	Celery, finely chopped
		Salt
		Flour
2		Club steaks, 1" thick, Elk or Deer
2	tb	Margarine or butter
1/2	c	Water

Make a dressing by combining bread, broken in small pieces, 1/2 teaspoon salt, green pepper, onion and celery. Salt steaks and dredge with flour. Cut slits halfway through steaks and fill with dressing. Using a pressure pan, brown steaks in margarine or butter. Add 1/2 cup of water and cook at 10 psi about 20 minutes.

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

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