For the venison:
2 – 2-1/2 lbs. tender steaks
2 tablespoons butter
2 tablespoons cooking oil
For the flouring:
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon ground dry ginger
1/4 teaspoon dried thyme
1/4 teaspoon 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.