Frank's Recipes! Venison Steaks with Madeira Sauce

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Venison Steaks with Madeira Sauce

For the venison:
2 - 2 1/2 lbs. tender steaks
2 tablespoon butter
2 tablespoon cooking oil

For the flouring:
2 tablespoon flour
1 tsp. salt
1/4 tsp. ground dry ginger
1/4 tsp. dried thyme
1/4 tsp. fresh ground black pepper

For the sauce:
1/4 cup Madeira wine
1/2 cup red currant jelly

Mix the flouring ingredients and dredge the steaks in it. Have the butter and oil sizzling at a medium-high setting on you r range. Sear the first side of the meat until crusty brown, 2 - 3 minutes. Flip and cook the second side the same way. Transfer the steaks to a warm platter. Add the wine and jelly to the pan, mixing them with the pan juices. Pour the mixture into a small sauce dish and pass with the steaks.