Fry bacon strips until crisp. Remove from pan and crumble, set aside, save grease. In separate pan melt 2 teaspoons butter and saute sliced mushroom until tender (do not brown), set aside.
Remove all fat from venison and cut into 4 pieces. Sprinkle celery, salt, garlic salt and pepper on both sides of meat, roll in flour. Brown both sides in bacon grease (while browning, prepare sauce).
In 3 quart saucepan. Add tomato sauce, mushroom soup, Worcestershire sauce and water. Stir well. (More water may be added for a thinner sauce).
Add browned steak, crumbled bacon, mushrooms, sliced onions and green pepper. Simmer about 2 hours or until tender.
Serve on bed of steamed rice. Serves 4.
