Fried Venison Steak

Ingredients

• Cut the steaks from the breast
• a mixture of salt and pepper
• wheats flour or rolled crackers
• ^ lb. of hot butter
• 1 heaping teaspoon of flour
• a small cup of boiling water
• 1 tablespoon of currant jelly

Method

1. 1

   Rub venison steaks with salt and pepper, dip in flour or crackers, and fry in hot butter until brown.

2. 2

   Keep warm under a tin cover.

3. 3

   Dredge flour into the butter, stir until brown, then add boiling water with dissolved currant jelly.

4. 4

   Strain gravy and pour over meat.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 247. The excerpt below is the record exactly as published.

FRIED VENISON STEAK.— Cut the steaks from the breast, rub them over with a mixture of salt and pepper, dip in wheats flour or rolled crackers and fry to a rich brown on both sides in ^ lb. of hot butter. Put them on a dish and place a tin cover over them to keep them warm. Dredge 1 heaping teaspoon of flou.r into the butter in the pan and stir till brown, pour in a small cup of boiling water with 1 ta'blespoon of currant jell

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