Season venison steaks with salt, pepper and lemon−juice. Put in a saucepan with 2 tablespoonfuls of hot
butter. Add 1 onion, 2 bay−leaves, 1 clove of garlic and a sprig of parsley minced fine. Let brown; then add
1/2 can of mushrooms, some thyme chopped fine and a glass of claret. Cover and let simmer until tender.
Serve with toasted croutons and currant jelly.
