To Fry Venison Collops

• Venison, gravy, lemon or orange, claret, pepper, salt, cayenne, nutmeg

Cut oblong slices from the haunch, or slices neatly trimmed from the neck or loin. Have a gravy, drawn from the bones and trimmings, ready thickened with butter rolled in lightly browned flour. Strain into a small stew-pan, boil and add a squeeze of lemon or orange and a small glass of claret, pepper to taste, a salt-spoonful of salt, the size of a pin’s head of cayenne, and a scrape of nutmeg.