Broiled Venison
Product Description
This recipe is taken directly from the book, "The Complete Cook Book" by Janie Day Rees. Published in New York by Street & Smith, circa 1900. There was not much left of this book when it came into my possession. I am considering placing these recipes here to be a 'rescue mission.'
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Broiled Venison.
It is best broiled over charcoal. When the broiler is hot grease the bars with olive oil; place your steak on them and sear it quickly, first on one side and then on the other, turning it frequently; it should be rare. When done, put on a hot dish, season it with butter, salt and pepper, and set in the oven a few moments. Serve very hot.
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Broiled Venison.
It is best broiled over charcoal. When the broiler is hot grease the bars with olive oil; place your steak on them and sear it quickly, first on one side and then on the other, turning it frequently; it should be rare. When done, put on a hot dish, season it with butter, salt and pepper, and set in the oven a few moments. Serve very hot.
