Creamed Venison
Yield
2 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
venison steaks
Deer / Elk, cubed |
* |
| 3 | tablespoons |
margarine
or butter |
|
| 2 | cups |
bechamel (white) sauce
medium |
|
| 1 | teaspoon |
celery salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 3 | tablespoons |
parsley leaves
chopped |
|
| 2 | teaspoons |
worcestershire sauce
|
|
| ¼ | cup |
dill relish
|
|
| Topping | |||
| ½ | cup |
bread crumbs
|
|
| 2 | tablespoons |
margarine
or butter |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
venison steaks
Deer / Elk, cubed |
* |
| 45 | ml |
margarine
or butter |
|
| 473 | ml |
bechamel (white) sauce
medium |
|
| 5 | ml |
celery salt
|
|
| 1.3 | ml |
black pepper
|
|
| 45 | ml |
parsley leaves
chopped |
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 59 | ml |
dill relish
|
|
| Topping | |||
| 118 | ml |
bread crumbs
|
|
| 3E+1 | ml |
margarine
or butter |
|
Directions
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.
