Venison Steaks in the Pan


  • 4 venison steaks, about 1 inch thick
  • 2-4 tablespoons butter
  • 4-6 tablespoons dry sherry
  • salt and freshly ground black pepper
  • 2 tablespoons finely chopped parsley
  • red currant jelly


Sauté venison steaks in butter in a sauté or frying pan, turning them once or twice during cooking time, until they are sufficiently cooked. Moisten with dry sherry and season to taste with salt and freshly ground black pepper; turn the meat once more and then serve on a heated serving dish, garnished with pan juices and finely chopped parsley. Serve with red currant jelly.