Venison Steak Sauté.
A dish that starts with butter and finishes with currant jelly.
contains dairycontains meat
Ingredients
US
Metric
- 1 pound of venison steak
- 3 tablespoonfuls of butter
- 1 tablespoonful of currant jelly
- 1 level teaspoonful of salt
- 1/10 teaspoonful of cayenne
Make it lactose-friendly
- 3 tablespoonfuls of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Have the steak cut an inch thick. Put the butter in the frying-pan and set it on the fire. When hot, put in the steak. Cook for ten minutes, turning often. When it has been cooking for five minutes add the jelly and seasoning. Serve hot.
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Nutrition (estimated, per serving)
| Calories | 525 |
|---|---|
| Protein | 5.1 g |
| Fat | 12.5 g |
| Carbs | 110.9 g |
| Fiber | 6.3 g |
| Sodium | 2389 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States