Instructions: Place the steaks in an enamel, glass or earthenware bowl. Add the remaining ingredients and let stand in the refrigerator twenty-four hours. Turn the meat several times. Remove the steaks and dry, reserving the marinade.

Saute the steaks in shallow, hot fat until brown on both sides. The steaks should be rare. Serve on a hot platter with sauce poivrade.

For the Sauce Poivrade, mix together peppercorns and vinegar and simmer, uncovered, until reduced to one-quarter cup. Add brown sauce and simmer one-half hour. Add jelly. Strain. Serve with venison.

This recipe yields 4 servings.

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