- venison steaks, cut thin
- 1/2 c. shortening
- salt and cayenne pepper
- currant jelly
- bread crumbs
- Season steaks with salt and pepper and roll in bread crumbs. Melt shortening in skillet and fry steaks until well browned on both sides.
- Place on a hot platter.
- Make a gravy with drippings remaining in pan and add 1/4 cup currant jelly.
- Pour over steaks. Serve with currant jelly or apples cooked in a Port wine.
- Allow 1/2 to 3/4 pound per person.