Venison Steaks in the Pan from The Robert Carrier Cookbook by Robert Carrier

Venison Steaks in the Pan from The Robert Carrier Cookbook by Robert Carrier

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Sauté venison steaks in butter in a sauté or frying pan, turning them once or twice during cooking time, until they are sufficiently cooked. Moisten with dry sherry and season to taste with salt...

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Ingredients

  • 2-4 tablespoons butter
  • red currant jelly
  • 4 venison steaks, about 1 inch thick
  • 2 tablespoons finely chopped parsley
  • 4-6 tablespoons dry sherry
  • salt and freshly ground black pepper

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