- 4 venison t-bone or loin steaks; 1/2 inch thick
- 1/2 cup sherry
- 3 tbsp. butter
- salt and pepper
- 1 tbsp. parsley; chopped
- 1 tbsp. chives; chopped
- 1 tbsp. quince or currant jelly
- 1/8 tsp. nutmeg
- 1 tsp. sugar
Trim any excess fat from steaks. Sprinkle steaks with salt, pepper and sugar then saute steaks in a 10-inch pan over medium heat, in hot butter – about 3 or 4 minutes on each side until medium or well done.
Remove from heat and place on warm platter.
Pour off fat. Deglaze pan with sherry. Pour sauce over steaks and serve.