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Venison Steaks in Sherry Sauce
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4 venison T-bone or loin steaks, cut about 1/2 inch thick
1/2 cup sherry
3 Tbsp butter
salt and pepper
1 tbsp. chopped chives
1 tbsp. blackberry or currant jelly
1/8 tsp. nutmeg

Trim any excess fat from steaks. Sprinkle steaks with salt, pepper and sugar then saute steaks in a 10-inch pan over medium heat, in hot butter - about 1 or 2 minutes until warm.

Remove from heat and place on warm platter.

Pour off fat. Deglaze pan with sherry. Mix with Blackberry jelly/jam and nutmeg. Pour sauce over steaks and serve.

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