Name: Fried Venison Steak
Cuisine: American
Ingredients: 1 breast of venison into steaks; 1 quarter of a pound of butter hot in a pan; 1 mixture of a little salt and pepper; 1 rich brown; 1 dish; 1 tin cover over; 1 heaping teaspoonful of flour into the butter in the pan; 1 spoon until it is brown; 1 small teacupful of boiling water; 1 tablespoonful of currant jelly dissolved into it; 1 few minutes; 1 glass of wine; 1 tablespoonful of white sugar dissolved in it

Original Recipe

Cut a breast of venison into steaks; make a quarter of a pound of butter hot in a pan; rub the steaks over with a mixture of a little salt and pepper; dip them in wheat flour, or rolled crackers, and fry a rich brown; when both sides are done, take them up on a dish, and put a tin cover over; dredge a heaping teaspoonful of flour into the butter in the pan, stir it with a spoon until it is brown, without burning; put to it a small teacupful of boiling water, with a tablespoonful of currant jelly dissolved into it; stir it for a few minutes, then strain it over the meat and serve. A glass of wine, with a tablespoonful of white sugar dissolved in it, may be used for the gravy, instead of the jelly and water. Venison may be boiled, and served with boiled vegetables, pickled beets, etc., and sauce.

1

Cut a breast of venison into steaks; make a quarter of a pound of butter hot in a pan; rub the steaks over with a mixture of a little salt and pepper; dip them in wheat flour, or rolled crackers, and fry a rich brown; when both sides are done, take them up on a dish, and put a tin cover over; dredge a heaping teaspoonful of flour into the butter in the pan, stir it with a spoon until it is brown, without burning; put to it a small teacupful of boiling water, with a tablespoonful of currant jelly dissolved into it; stir it for a few minutes, then strain it over the meat and serve.
2

A glass of wine, with a tablespoonful of white sugar dissolved in it, may be used for the gravy, instead of the jelly and water.
3

Venison may be boiled, and served with boiled vegetables, pickled beets, etc., and sauce.

Original Recipe

Ingredients

Instructions