The following recipe for Broiled Venison Steak is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book will be one of the many bonus items included in the next edition of the waterproof SurvivalBlog Archive USB stick. This special 15th Anniversary Edition USB stick should be available for sale in the third week of January, 2021. The 14th Edition sold out quickly, so place a reminder in your calendar, if you want one.
Ingredients
- Venison steak
- Salt
- Paprika
- Butter or butter substitute
- Currant jelly
- Possibly olive oil and lemon-juice
Directions
- Clean the meat carefully.
- This requires about three minutes more time for broiling than beefsteak.
- If strong meat, then marinate in olive oil and lemon-juice for two hours before cooking.
- Drain without wiping.
- Broil over clear, hot coals, turning often to avoid scorching.
SERVING
Serve on a very hot platter. Sprinkle with salt and paprika and spread both sides with a mixture of butter or butter substitute and currant jelly, allowing hall as much jelly as fat.
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Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!