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