In 4 quarts boiling salted water, cook shells 9 to 10 minutes. Rinse with cold water. In large skillet, brown venison until crumbly. To the skillet mix in shredded cheese, garlic salt, black pepper, egg, breadcrumbs, Italian seasoning and steak sauce.
Stuff shells with meat mixture.
Arrange stuffed shells in single layer in pan. Pour remaining juice over all, and top with tomato sauce. Sprinkle with Parmesan cheese. Bake in preheated 350-degree oven 35 to 40 minutes or until lightly browned and bubbly. I have reviewed the cookbook Venison II by Steve and Gale Loder .