Yield: 3 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Venison steak (1/2" thick) |
| 3 tablespoons | Butter |
| ½ cup | Dry red wine |
| 1 tablespoon | Chopped parsley |
| 1 tablespoon | Chopped chives |
| 1 tablespoon | Quince or currant jelly |
| ⅛ teaspoon | Nutmeg |
| Salt and pepper |
Fry steaks in butter, place on a warm platter, sprinkle lightly with salt and pepper. Add other ingredients to drippings, Bring to a boil, spoon over steaks.
It's quick and easy. Enjoy.
David Allan DTurkee@... rec.hunting Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 30, 98