Broiled Venison Steaks
A dish where butter and wine do the work.
contains dairycontains meatcontains alcohol
Ingredients
US
Metric
- venison
- butter
- wine
- jelly (cranberry, peach, or grape)
Make it lactose-friendly
- butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cut the steaks not quite an inch thick.
- Trim them nicely, and season them with a little black pepper and salt.
- Have ready, over a bed of clear bright hot coals from a wood fire (or a stove), a gridiron with grooved bars to catch the gravy.
- Put down the steaks, and when one side is quite done turn the other, and broil that. (Venison should always be very thoroughly done.)
- Before you take up the steaks, lay a bit of nice fresh butter upon each.
- Take them up on a hot dish, and keep them warm.
- Pour off the gravy into a small saucepan. Give it a boil over the fire, and skim off all the fat from the surface.
- Stir into it some nice wine, and serve up with the steaks a deep dish of cranberry, or peach sauce, or a large cup of grape jelly.
Source
based.cooking (community recipes, public domain) — unlicense