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VENISON STEAKS WITH WINE SAUCE




Source of Recipe


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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.