Venison Steaks with Sherry Sauce

Serves 4

4 venison T-bone or loin steaks, ½ inch thick

½ cup sherry

3 tablespoons butter

Salt and pepper

1 tablespoon chopped parsley

1 tablespoon chopped chives

1 tablespoon quince or currant jelly

1/8 teaspoon nutmeg

1 teaspoon sugar

Trim excess fat from steaks. Sprinkle steaks with salt, pepper and sugar. Sauté steaks in a 10-inch pan, in hot butter, over medium heat for about 3-4 minutes per side until medium or well-done consistency.

Remove steaks from heat and place on warm platter.

Pour fat from pan. Deglaze pan with sherry. Pour sauce over steaks and serve.