Venison Steak

Ingredients

• venison
• lay in olive oil and lemon juice for 2 hrs.
• salt and paprika
• butter stirred up with currant jelly

Method

1. 1

   Broil venison, turning often to avoid scorching.

2. 2

   Serve on a hot dish, sprinkle with salt and paprika, and spread with a mixture of butter and currant jelly.

3. 3

   Cover and let stand over hot water for 5 minutes before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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.

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 jelly dissolved in it, stir a few minutes, strain the gravy and pour it over the meat. --Mrs. C. E. Worth, Wheeling, 111. VENISON PIE. — Stew gently until tender some small pieces of fresh venison and some slices of sweet potato; season with salt and pepper. Put into a baking-dish and cover with a paste made from the drippings from a roast of venison, allowing Yz lb. of f?it to 1 lb. of flour.— Mrs. C. E. Worth, Wheeling, 111. ROAST LEG OF VENISON.— Wipe carefully, draw off the dry skin. Lard the lean side of the leg, then soften with Yz cup of butter, rub it on the meat and dredge with salt, pepper and flour. 360 GAME Lay the leg on the rack in the baking-pan, sprinkle the bottom of the pan with flour, place it in a very hot oven and watch carefully until the flour in the pan has browned, about 5 minutes. Add boil- ing water to cover the bottom of the pan, and after roasting 15' minutes, baste the venison well, and repeat the basting every IS minutes until the meat is done, renewing the water in the pan as often as necessary. Should the meat be liked very rare, allow for a 10-lb. roast, 1% hrs. of cooking; but most tastes require at least 15 minutes longer than that. Serve with a gravy made from the juice in the bottom of the pan, the same as that for roast beef, sending the gravy to table in a gravy-boat. Always serve cur- rant jelly with venison. The oven must be very hot the first ^2 hr., and after that the heat may be lessened somewhat. — Mrs. Frank Mullins, Franklin, 111. SADDLE OF VENISON.— Rub the meat thoroughly with melted butter, and wrap it in buttered paper. Put into a covered roaster with a little water in the bottom of the pan. Allow at least 20 minutes* roasting to every lb. of meat. Half an hr. before the meat is done remove the cover and the paper, and cook, basting every 10 minutes with butter and a little melted currant jelly. At the end of the 14 hr. transfer the venison to a hot plat- ter; strain the drippings left in the pan, add to them a cup of boiling water^ a dash of nutmeg, salt, pepper, 2 tablespoons of butter, and the same quantity of currant jelly. When the butter and the jelly are melted, pour the sauce into the gravy-boat and send to the taible with the venison. The loin, haunch and the leg of venison may be cooked in like manner, — ^^Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. VENISON STEAK. — It requires about 3 minutes more time to broil than beefsteak, even when tender. If doubtful lay in olive oil and lemon juice for 2 hrs. before cooking. Drain, with- out wiping, and broil over clear, hot coals, turning often to avoid scorching. Take up, lay upon a very hot dish, sprinkle with salt and paprika, and spread on both sides a mixture of butter, stirred up with currant jelly

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