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Broiled Venison Steaks

Served with roasted potatoes and roasted asparagus.

10Steps
9Ingredients
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Ingredients for 2

  • venison
  • butter
  • wine
  • jelly (cranberry, peach, or grape)

Side: Roasted potatoes

  • ¾ lb red potatoes
  • 1 tbsp olive oil

Side: Roasted asparagus

  • 6 oz asparagus
  • 1 tsp olive oil
  • ¼ lemon

Instructions

  1. Cut the steaks not quite an inch thick.

  2. Trim them nicely, and season them with a little black pepper and salt.

  3. Have ready, over a bed of clear bright hot coals from a wood fire (or a stove), a gridiron with grooved bars to catch the gravy.

  4. About 40 minutes before serving, start the potatoes: heat the oven to 425°F. Cut the potatoes into bite-size pieces, toss with the olive oil, salt and pepper, and roast for 25–30 minutes until golden, turning once. If the oven is already in use at a lower temperature, roast on another rack and allow 10–15 minutes longer.

  5. Put down the steaks, and when one side is quite done turn the other, and broil that. (Venison should always be very thoroughly done.)

  6. Before you take up the steaks, lay a bit of nice fresh butter upon each.

  7. Take them up on a hot dish, and keep them warm.

  8. About 12 minutes before serving, snap the woody ends off the asparagus, toss with the olive oil and salt, and roast at 425°F (or pan-fry) for 8–10 minutes. Squeeze over the lemon.

  9. Pour off the gravy into a small saucepan. Give it a boil over the fire, and skim off all the fat from the surface.

  10. Stir into it some nice wine, and serve up with the steaks a deep dish of cranberry, or peach sauce, or a large cup of grape jelly.