Broiled Venison Steaks

Ingredients

• a teaspoonful of currant jelly
• a teaspoonful of Worcestershire sauce
• a quarter of a cupful of stock
• half a teaspoonful of salt

Method

1. 1

   Cut the steak about three-quarters of an inch in thickness; have everything ready, as it takes but a moment to broil, and venison must be served immediately.

2. 2

   Have the serving-dish nicely heated and rubbed with butter.

3. 3

   Put the venison in a dry frying-pan over the fire, turn it constantly for five minutes; or in your broiler, and broil for eight minutes, turning every minute.

4. 4

   Put it at once on the platter, pour over the sauce, and send to the table.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 34. The excerpt below is the record exactly as published.

BROILED VENISON STEAKS Cut the steak about three-quarters of an inch in thickness; have everything ready, as it takes but a moment to broil, and venison must be served immediately. Have the serving-dish nicely heated and rubbed with butter. Put a teaspoonful of currant jelly, a teaspoonful of Worcestershire sauce and a quarter of a cupful of stock into a sauce-pan; add half a teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.