Stuffed Venison Steaks

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
1 salt
1 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.

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