Venison Steak Fried

Ingredients

• Cut venison steaks from the leg or loin
• dip them in rolled crackers or wheat flour
• make of lard and sweet butter equal parts
• rub the steaks over with a mixture of pepper and salt
• rub the steaks over with a mixture of pepper and salt
• add to the gravy a glass of red wine
• with a tablespoonful of currant jelly

Method

1. 1

   Cut venison steaks from the leg or loin, half an inch thick.

2. 2

   Dip them in rolled crackers or wheat flour.

3. 3

   Heat equal parts of lard and sweet butter in a frying pan.

4. 4

   Rub the steaks with pepper and salt, cover the pan, and fry quickly until one side is brown.

5. 5

   Turn and finish frying without the cover.

6. 6

   Add red wine and currant jelly to the gravy, stir over the fire for a few minutes, then serve hot.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's companion (1883), page 107. The excerpt below is the record exactly as published.

Venison Steak Fried. — Cut venison steaks from the leg or loin, half an inch thick, dip them in rolled crackers or wheat flour; make of lard and sweet butter equal parts, or beef drip- pings, half the size of an egg, hot in a frying pan, rub the steaks over with a mixture of pepper and salt, cover the pan and let them fry quickly, until one side is a fine brown, then turn the other, and finish frying without the cover; take care that they are not over done, then add to the gravy a glass of red wine, or a wineglass of hot water, with a tablespoonful of currant jelly

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