Venison Steaks with Wine Sauce

Ingredients:

• 4 Venison, T-bone or loin steaks (cut about 1/2 inch thick) (about 1 1/2 lb)
• 3 Tbsp. butter or margarine
• 1 Tbsp. chopped parsley
• 1 Tbsp. chopped chives
• 1 Tbsp. quince or current jelly
• 1/8 tsp. nutmeg
• 1/2 cup dry red wine
• Salt and Pepper

About 25 minutes before serving:

Trim any excess fat from steaks. In 10-inch skillet over medium heat, in hot butter, fry steaks 3 or 4 minutes on each side until medium or well done; sprinkle lightly with salt and pepper; place on warm platter.

In drippings, heat remaining ingredients; spoon over steaks.

Makes 4 servings.