superior venison steak
(from The Housekeeper's Encyclopedia of Useful Information for the Housekeeper, by E. F. Haskell, 1861)
Ingredients:
Instructions:
Ingredients:
Venison steak
Butter
Salt and pepper
Water
Instructions:
This manner of cooking venison is the most healthy, and perhaps the most universally agreeable; the recipe was obtained from an old hunter, at the west. Broil, as you would a rare beef steak. Have ready a gravy, prepared with butter, pepper, salt, and a very little water. Heat the gravy, without boiling or frying the butter; cut the steak in small bits, not larger than a ten-cent piece, put it in the gravy, and cover tight, keep it hot enough to steam the meat sufficiently to coagulate the blood, but no hotter. Serve in a covered dish, well heated.
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