1 lb. venison
1 tsp. salt
1 c. tomato puree
1 med. onion, cut in rings
1 c. diced celery
1 tsp. salt
1 tbsp. sugar
1/2 c. rice
1/8 tsp. pepper
2 tbsp. fat
1 c. tomato sauce
1 green pepper, diced
1/2 tsp. dry mustard
1/2 c. hot water

Combine ground meat, rice, salt, pepper and 3/8 cup tomato puree. Mix well. Form into 8 balls. Heat pressure cooker; melt fat and brown balls on all sides. Remove cooker from heat.