Photo: Jason Leung
Ingredients
- 1 breast of venison, cut into steaks
- ¼ pound butter
- salt, to taste
- pepper, to taste
- wheat flour or rolled crackers, for coating
- 1 heaping teaspoon flour
- 1 small teacup boiling water
- 1 tablespoon currant jelly
- optional: 1 glass of wine and 1 tablespoon white sugar
Directions
1
Heat the butter in a pan.
2
Season the venison steaks with salt and pepper.
3
Coat the steaks in wheat flour or rolled crackers.
4
Fry the steaks until rich brown on both sides.
5
Remove the steaks and cover them with a tin cover.
6
Dredge 1 heaping teaspoon of flour into the remaining butter in the pan and stir until brown.
7
Add the boiling water and dissolved currant jelly, stirring for a few minutes.
8
Strain the sauce over the meat and serve.