|Salt||1 1⁄2 Teaspoon|
|Venison steaks||6 , cut from the round|
|Fat||1 1⁄2 Cup (24 tbs) (for frying)|
|Small onion||1 , peeled|
|Carrots||4 Medium, scraped|
|Celery and tops||1⁄2 Cup (8 tbs), diced|
|Beef broth||1 1⁄2 Cup (24 tbs)|
1 In a bowl, combine flour, salt and marjoram.
2 Rub the mixture over meat.
3 In a pressure pan, heat the fat and brown steaks in it.
4 Add in the vegetables and broth.
5 Cover, and set control at 10.
6 Cook for 20 to 30 minutes after control jiggles.
7 Allow to cool for 5 minutes.
8 Place the pan under cold water to reduce the pressure quickly.
9 Rub the vegetables through sieve, food mill or blender to thicken the gravy.
10 Serve hot.