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Venison Steak

Name: Venison Steak
Yield: 2 servings
Ingredients: Have steak of venison cut % of an inch thick; melt 1 tablespoon of butter; dust with pepper and salt

From Kentucky receipt book, 1903

Serves 2

Cold rare roasted venison can be reheated in brown or curry sauce.

Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 38. The excerpt below is the record exactly as published.

dust with pepper and salt. Claret wine may be used for basting the venison, instead of the dripping of the pan. Cook 1% hours. All trimmings from the roast must be made into stock which is added to drippings in pan; also 1 tablespoon browned flour ; stir until smooth. Serve this gravy with the venison. Also serve with wild plum jelly. Venison Steak. Have steak of venison cut % of an inch thick, dust with pepper 64 KENTUCKY RECEIPT BOOK. and salt ; melt 1 tablespoon of butter

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