Venison, Steak Sauté

2 lbs. venison steak

salt and pepper

flour or cracker crumbs

1/2 cup fat

1 Tbsp. current jelly

1. Rub the steak with mixture of salt and pepper, dip in flour or cracker crumbs and sauté in hot fat until browned on both sides.

2. Place on a hot platter and cover to keep warm.

3. Mix 2 teaspoons (approx.) of flour into hot in bottom of pan and stir until brown.

4. Dissolve 1 tablespoon of current jelly in 1 cup boiling water; add to gravy in pan and stir a few minutes

5. Strain, pour over the meat, and serve. Serves 4.

The above recipes (actually all the recipes given in this book) are far superior to anything you will find in a restaurant or hotel,