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Creamed Venison


1 lb Cubed Deer round steak ( beef can also be used)
5 tablespoon butter
2 cup Medium white sauce ( Water and flour )
1 tsp Celery salt
2 tsp fresh ground black Pepper
3 tablespoon Chopped parsley
2 tsp Worcestershire sauce
1/4 cup Pickle relish

TOPPINGS
1/2 cup Bread crumbs
2 tablespoon 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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.