Creamed Venison

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

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.
apple and butter with all other stuffing ingredients, and brown quickly in
remaining butter. Place rabbit in a casserole, stuff, surround with excess
stuffing, add well-seasoned stock, and cook for 1 3/4 hours, or until
tender, at 350 degrees.

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