Venison — Broiled
Origin: Mobile, Alabama
Source: Abby Fisher, 1881
Ingredients
- venison
- pepper
- salt
- butter
- mustard
- claret wine
- currant jelly
Instructions
- Pepper and salt the venison before putting it on the gridiron.
- Remove it every two or three minutes from the iron and baste with butter.
- For deviled venison, mix a little mustard with claret wine and use as basting liquid.
- If you prefer your venison tart or a little acid, baste with currant jelly instead.