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Venison Steaks, Londonderry

Procure six four-ounce steaks from a leg of tender venison, neatly flatten, and season with a light teaspoon salt and a half teaspoon freshly crushed black peppers. Thoroughly heat one and a half tablespoons melted butter in a sautoire, place steaks in pan one beside another, briskly cook for five minutes on each side, dress on a dish and keep them hot. Remove all fat from pan, add four tablespoons currant jelly, stir with a wooden spoon until thoroughly melted, pour in half gill port wine, stir well and let cook five minutes. Pour in one gill demi-glace, add one saltspoon cayenne pepper, mix well, let boil for ten minutes, remove, pour over the steaks and serve.