Wild Game Recipes - Deer Recipes

Venison Steaks With Wine Sauce

• 4 venison T-bone or loin steaks, cut about 1/2 inch thick (about 1 1/2 lb.)
• 3 Tbsp butter or margarine
• Salt and pepper
• 1/2 cup dry red wine
• 1 Tbsp chopped parsley
• 1 Tbsp chopped chives
• 1 Tbsp quince or currant jelly
• 1/8 tsp nutmeg

About 25 minutes before serving:

Trim any excess fat from steaks. In 10-inch skillet over medium heat, in hot butter, fry steaks 3 or 4 minutes on each side until medium or well done; sprinkle lightly with salt and pepper; place on warm platter.

In drippings, heat remaining ingredients; spoon over steaks. Makes 4 servings.