4 strips of bacon
2 tsp. butter
1/2 lb. fresh sliced mushrooms
1 1/2 lb. venison steak
1/2 tsp. celery salt
1/2 tsp. garlic salt
1/8 tsp. pepper
1/2 c. flour
2 (15 oz.) cans tomato sauce
1 (10 3/4 oz.) can cream mushroom soup
1 tsp. Worcestershire sauce
1/2 c. water
1 med. sliced onion
1 med. pepper, cut into 1 inch pieces

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.