Venison Steaks In Sherry Sauce

  • 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.

Leave a Reply