Venison Cutlets

1. 1

   Season steaks with salt and pepper and roll in bread crumbs. Melt shortening in skillet and fry steaks until well browned on both sides.

2. 2

   Place on a hot platter.

3. 3

   Make a gravy with drippings remaining in pan and add 1/4 cup currant jelly.

4. 4

   Pour over steaks. Serve with currant jelly or apples cooked in a Port wine.

5. 5

   Allow 1/2 to 3/4 pound per person.

No additional tips available.