Venison Cutlets



  1. venison steaks, cut thin
  2. 1/2 c. shortening
  3. salt and cayenne pepper
  4. currant jelly
  5. bread crumbs


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