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Broiled Venison Steak

  • Venison steak
  • Salt and pepper
  • 2 tablespoon of currant jelly
  • Melted Butter
Venison steak should be broiled over a clear fire, turning often. It demands more cooking than beef. When sufficiently done, season with pepper and salt, pour atop two tablespoon of currant jelly, melted with a piece of butter. Serve hot on plates.
Delicious steaks, corresponding to the shape of mutton chops, are cut from the loin.
Submitted by Cassyjean - Torrington, CT Jun 14, 2009 15 min 30 min 45 min

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