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Broiled Venison Steak

Follow recipe for Broiled Beefsteak. Serve with Maître d'Hôtel Butter. Venison should always be cooked rare. Venison Steaks, Sautéd, Cumberland Sauce Cut venison steaks in circular pieces and use trimmings for the making of stock. Sauté steaks in hot buttered fryingpan and serve with Cumberland Sauce. Soak two tablespoons citron, cut in julienne-shaped pieces, two tablespoons glaced cherries, and one tablespoon Sultana raisins, in Port wine for several hours. Drain and cook fruit five minutes in one-third cup Port wine. Add one-half tumbler currant jelly, and, as soon as jelly is dissolved, add one and one-third cups Brown Sauce, and two tablespoons shredded almonds.

Venison Steak, Chestnut Sauce Wipe steak, sprinkle with salt and pepper, place on a greased broiler, and broil five minutes. Remove to hot platter and pour over Chestnut Sauce. Fry one-half onion and six slices carrot, cut in small pieces, in two tablespoons butter, five minutes, add three tablespoons flour, and stir until well browned; then add one and one-half cups Brown Stock, a sprig of parsley, a bit of bay leaf, eight peppercorns, and one teaspoon salt. Let simmer twenty minutes, strain, then add three tablespoons Madeira wine, one cup boiled French chestnuts, and one tablespoon butter.