Venison Steaks with Wine Sauce

Title: Venison Steaks with Wine Sauce

Category: Game and Wild Birds

Cuisine: American

Servings: 4

Ingredients

• 4 venison T-bone or loin steaks, cut about 1/2-inch thing (about 1.5 pounds)
• 3 tablespoons butter or margarine
• salt and pepper
• 1/2 cup dry red wine
• 1 tablespoon chopped parsley
• 1 tablespoon chopped chives
• 1 tablespoon quince or currant jelly
• 1/8 teaspoon nutmeg

Instructions

ABOUT 25 MINUTES BEFORE SERVING:

Trim any excess fat from steaks. In 10-inch skillet over medium heat, in hot butter, fry steaks 3 or 4 minutes on each side until medium or well done; sprinkle lightly with salt and pepper; place on warm platter.

In drippings, heat remaining ingredients; spoon over steaks.