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Venison Steaks, Vigneron

Procure six four-ounce, tender venison steaks, place them in an earthen jar with a sliced onion, bean crushed garlic, sprig each thyme and marjoram, blade mace, bay leaf, clove, branch parsley and branch chervil. Pour in enough claret to just cover the steaks, season with a teaspoon salt, half teaspoon pepper and teaspoon fresh crushed allspice. Cover pan and let infuse over night, if possible, or as long as you can. Forty-five minutes before serving lift up, wipe and keep them on a plate. Place marinade in saucepan and let reduce on open fire to half the quantity, strain gravy through a cheesecloth into another saucepan, add three tablespoons currant jelly, a gill tomato sauce mix well and let boil for fifteen minutes, then keep hot. Pick off grapes from a pound of white grapes, place in frying pan with a tablespoon melted butter, briskly fry for five minutes and keep hot. Lightly roll steaks in a tablespoon oil, arrange on a broiler and cook over a lively fire for five minutes on each side, dress on a large, hot dish, arrange grapes around, pour sauce over and serve.