Venison Steaks in the Pan from The Robert Carrier Cookbook by Robert Carrier
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
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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