Venison Steak

Ingredients

• Cut the meat clean from fat
• In another pan put a large tablespoon butter
• 1 tablespoon black currant jelly
• 1 tablespoon Worcestershire sauce
• 1 teaspoon parsley
• X teaspoon cayenne
• % teaspoon sweet marjoram
• X teaspoon thyne
• X teaspoon mace
• 1 wine class port wine

Method

1. 1

   Cut the meat clean from fat and put in pan, covering partially with water to which has been added salt.

2. 2

   Parboil 20 minutes.

3. 3

   In another pan put a large tablespoon butter and heat thoroughly, then take out parboiled meat and fry in the hot butter.

4. 4

   While the meat is frying, add the water from which the meat was taken along with the other ingredients.

5. 5

   When steaks are cooked, pour over this gravy.

6. 6

   Serve on hot plates.

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 7. The excerpt below is the record exactly as published.

VENISON STEAK. Cut the meat clean from fat and put in pan. covering partially with water to which has been added salt. Parboil 20 minutes. In another pan put a large tablespoon butter and heat thoroughly, then take out parboiled meat and fry in the hot butter, while the meat is frying put in the water from which the meat was taken the following: — 1 tablespoon black currant jelly. 1 tablespoon Worcestershire sauce, 1 teaspoon parsley, X teaspoon cayenne. % teaspoon sweet marjoram. X teaspoon thyne, X teaspoon mace. 1 wine class port wine

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