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Venison Cutlets




Source of Recipe


San Francisco Examiner-Prudence Penny-1947


Recipe Introduction


Allow 1/2 -3/4 pound per person.


List of Ingredients




Venison steaks
salt
pepper
bread crumbs
1/2 C fat
flour
water
1/4 C current jelly + more

Recipe



Rub steaks with salt and pepper and roll in bread crumbs. Melt fat in skillet and pan fry steaks until well browned on both sides. Place on a hot platter. Make a gravy using pan drippings and add jelly. Pour over steaks serve with currant jelly or apples cooked in port wine.