Venison Steak
Heat the gridiron over a clear, hot fire. Butter the bars before putting on the steaks. Broil rapidly, turning often in order to keep in the juices. Have a warm dish at hand, with a spoonful of butter melted to dip your steaks in when done; salt and pepper; cover to keep warm; then heat a little claret, add a few spoonfuls of currant jelly to it, and pour over steak just before serving. Fry steaks as you would beef, omitting the wine. the wine .
Use onions with it; serve with slices of lemon.