Broiled Venison Steaks

Ingredients

• Cut the steaks an inch thick
• for each pound of venison 1 oz. of butter
• a table-spoonful of liquid red-currant jelly
• a table-spoonful of wine
• and a little pepper
• and salt

Method

1. 1

   Heat the gridiron, rub with suet, and broil the steaks, turning every two minutes.

2. 2

   Serve hot with sauce made from butter, jelly, wine, and seasoning.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 217. The excerpt below is the record exactly as published.

and a little pepper, salt, and powdered sugar. A glassful of white wine may be added or not. Let it re- main in this marinade for forty- eight hours, and turn it about three or four times. Take it up, cover with greased paper, and bake in a moderately heated oven until done enough. Serve with venison sauce. Time to bake the venison, one and three-quarters to two hours, accord- ing to size. Venison Pastry (an English rec- ipe).— Cut the meat from the neck and shoulders of venison into small squares ; remove all the skin, gristle, and bones, and put in a stew-kettle, with a shallot, salt, pepper, and sweet herbs, with water to cover, and set on the stove to stew for gravy. In another vessel cook the squares of venison with a little water until three parts done ; line a round pan with paste, put in the squares of meat, season with salt, pepper, and butter, and a cupful of the gravy. Make very light pastry and cover the top ; leave a hole in the centre. Cut flow- ers and leaves out of the pastry, and ornament the top with them. Set in 188 Venison, Potted GAME Woodcock, Stuffed a moderate oven and bake three hours ; when done, draw out of the oven, pour the gravy through a strainer in the hole on top, and cover with a pastry rose ; glaze all over with the yolk of an egg; set back in the oven five minutes, and serve very hot. Venison, Potted. — Place the ven- ison in a pan, pour red wine over it, cover with I lb. of butter ; put a paste over the pan, and set it in the oven to bake. When done enough, take the meat out of the gravy, beat it well with the butter that has risen to the top, add more if necessary, season with salt, pepper, and pounded mace. Put the venison into pots, set them for a few minutes in the oven ; with- draw them, wait till they are cold, and then cover with clarified but- ter. Venison Steaks, Broiled. — Cut the steaks an inch thick from the leg or the loin of venison. Heat the grid- iron, rub the bars with a little suet, and place the steaks upon it over a clear fire. Turn them every two min- utes to preserve the gravy. Make the steak - dish very hot ; put on it for each pound of venison i oz. of butter, a table - spoonful of liquid red - currant jelly, a table - spoonful of wine, or, as a substitute, boil- ing stock or water, and a little pepper and salt

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