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Escalopes of Venison, Chasseur

Procure a two-and-a-half-pound piece stale venison from the round, cut in twelve equal slices, season with a teaspoon salt and half teaspoon black pepper. Thoroughly heat a tablespoon melted butter in a sautoire, arrange venison in pan one piece beside another, and briskly cook on fire for three minutes on each side. Lift up with a fork, dress on a hot dish, one overlapping another, add six finely chopped shallots to pan and fry for three minutes. Pour in a half gill white wine, add twelve finely sliced canned mushrooms, then let reduce to almost a glaze. Pour in one gill demi-glace, boil six minutes more, pour sauce over escalopes and serve.