Venison Steaks
Venison steaks are readily cooked in the chafing dish. Two hours before cooking they should be trimmed and wiped, then brushed on both sides with olive oil. Have a spoonful of oil or butter in the dish, light the lamp and when it is hot lay in the meat, turning it over every two minutes until well colored. Season as the meat is turned and have ready some chestnut sauce in a separate dish. This is prepared by adding boiled and sieved chestnuts to a good brown sauce. A few spoonfuls of this is poured over the venison and in another moment the light is turned down and the meat is ready for immediate service.