Name: Broiled Venison Steak
Cuisine: American
Ingredients: 1 clear fire; 2 tablespoonfuls of currant jelly melted with a piece of butter

Original Recipe

Venison steaks should be broiled over a clear fire, turning often. It requires more cooking than beef. When sufficiently done, season with salt and pepper, pour over two tablespoonfuls of currant jelly melted with a piece of butter. Serve hot on hot plates. Delicious steaks, corresponding to the shape of mutton chops, are cut from the loin.

1 clear fire
2 tablespoonfuls of currant jelly melted with a piece of butter

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1

Venison steaks should be broiled over a clear fire, turning often.
2

It requires more cooking than beef.
3

When sufficiently done, season with salt and pepper, pour over two tablespoonfuls of currant jelly melted with a piece of butter.
4

Serve hot on hot plates.
5

Delicious steaks, corresponding to the shape of mutton chops, are cut from the loin.

Original Recipe

Ingredients

Instructions