A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). A glass of wine, with a tablespoonful of white sugar dissolved in it, may be used for the gravy, instead of the jelly and water. Venison may be boiled, and served with boiled vegetables, pickled beets, etc., and sauce.
Preserved exactly as written in the original source
Cut a breast of venison into steaks
Make a quarter of a pound of butter hot in a pan
Rub the steaks over with a mixture of a little salt and pepper
Dip them in wheat flour, or rolled crackers, and fry a rich brown
When both sides are done, take them up on a dish, and put a tin cover over
Dredge a heaping teaspoonful of flour into the butter in the pan, stir it with a spoon until it is brown, without burning
Put to it a small teacupful of boiling water, with a tablespoonful of currant jelly dissolved into it
Stir it for a few minutes, then strain it over the meat and serve
Modern guidance to help you succeed with this vintage recipe
Pan-frying venison steaks in hot butter creates a flavorful crust through the Maillard reaction while the butter's milk solids add nutty richness. The flour or cracker coating absorbs excess moisture and promotes even browning. Making a roux-based pan sauce from the browned fond captures all the caramelized flavors left behind, while the currant jelly's acidity and sweetness balance venison's naturally lean, gamey profile.
The currant jelly sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently over low heat, whisking to recombine, before serving. The venison steaks should be cooked just before serving for best texture.
Store leftover venison steaks and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat steaks gently in a 300°F oven for 8-10 minutes to avoid overcooking the lean meat. Warm sauce separately on the stovetop over low heat.
AI-generated tips from Chef Cecil's culinary database
The currant jelly sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently over low heat, whisking to recombine, before serving. The venison steaks should be cooked just before serving for best texture.
Store leftover venison steaks and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat steaks gently in a 300°F oven for 8-10 minutes to avoid overcooking the lean meat. Warm sauce separately on the stovetop over low heat.
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