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content/broiled-venison-steaks.md

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+---
+title: "Broiled Venison Steaks"
+date: 1857-03-11
+tags: ['venison', 'meat']
+author: "Miss Leslie"
+---
+
+## Ingredients
+
+- venison
+- butter
+- wine
+- jelly (cranberry, peach, or grape)
+
+## Directions
+
+1. Cut the steaks not quite an inch thick.
+2. Trim them nicely, and season them with a little black pepper and salt.
+3. Have ready, over a bed of clear bright hot coals from a wood fire (or a stove), a gridiron with grooved bars to catch the gravy.
+4. Put down the steaks, and when one side is quite done turn the other, and broil that. (Venison should always be very thoroughly done.)
+5. Before you take up the steaks, lay a bit of nice fresh butter upon each.
+6. Take them up on a hot dish, and keep them warm.
+7. Pour off the gravy into a small saucepan. Give it a boil over the fire, and skim off all the fat from the surface.
+8. Stir into it some nice wine, and serve up with the steaks a deep dish of cranberry, or peach sauce, or a large cup of grape jelly.