Venison Steaks

Deer Hunters Delite

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Cut the Steaks an inch thick from the leg or

from the loin of Venison.

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Heat the grid-iron, rub the bars with a little suet,

and place the steaks upon it over a clear fire.

Turn them every 2 minutes to preserve the Gravy.

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Make the-Steak dish very hot;

put on it for each pound of Venison...

1 oz. of Butter,

1 Tbsp. of liquid Red-Currant jelly,

1 Tbsp. of Wine,

a little Sat & Pepper.

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Turn the broiled Steaks in the sauce once or twice.

Serve very hot.

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Time, from 20 to 30 minutes to broil.