Venison Steaks.
Trim off the hard skin, and flatten each steak with the side of a hatchet. Butter the gridiron well, and have the fire clear and hot. Turn often, not to lose a drop of the juice. Cook three or four minutes longer than you would beefsteaks. The Vertical Broiler is admirably adapted for broiling venison. Have ready, in a hot chafing-dish, a tablespoonful of butter for each pound of venison, a pinch of salt, a little pepper, a tablespoonful of currant jelly for each pound, and a glass of wine for every four pounds. This should be warmed by the hot water beneath the dish, by the time the venison is laid in it. Turn the steaks twice in it; cover; put fresh boiling water below, or light the lamp, and let it stand five minutes before serving.