LOCATION: Recipes >> Variety Meats >> Creamed Venison
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Creamed Venison
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Creamed Venison
1 lb cubed deer round steak (beef can also be used)
5 Tbsp butter
2 cups medium white sauce
1 tsp celery salt
2 tsp fresh ground black Pepper
3 Tbsp chopped parsley
2 tsp Worcestershire sauce
1/4 cup pickle relish
1/2 cup bread crumbs
2 Tbsp butter
Brown steak in 3 tablespoons 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 butter. Bake in a
moderate oven (350 degrees F.) until crumbs are browned.
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