Venison Steak
From Chafing dish possibilities, 1898
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 21. The excerpt below is the record exactly as published.
Venison Steak Remove fat and trim slices of venison. Sprinkle with salt and pepper, and put into a hot, slightly butter
Cook this with the app: pantry check, scaling, and the assistant.