Venison Steaks. ✠
These are taken from the neck or haunch. Have your gridiron well buttered, and fire clear and hot. Lay the steaks on the bars and broil rapidly, turning often, not to lose a drop of juice. They will take three or four minutes longer to broil than beef-steaks. Have ready in a hot chafing-dish a piece of butter the size of an egg for each pound of venison, a pinch of salt, a little pepper, a tablespoonful currant-jelly for each pound, and a glass of wine for every four pounds. This should be liquid, and warmed by the boiling water under the dish by the time the steaks are done to a turn. If you have no chafing-dish, heat in a saucepan. Lay each steak in the mixture singly, and turn over twice. Cover closely and let all heat together, with fresh hot water beneath—unless your lamp is burning—for five minutes before serving. If you serve in an ordinary dish, cover and set in the oven for the same time.