1 venison steak
Seasoned salt
Seasoned pepper
Monosodium glutamate
Juice of 1 1/2 lemons
1/2 c. butter

Sprinkle venison steak generously with seasoned salt, seasoned pepper and monosodium glutamate on both sides. Squeeze lemon juice on both sides.

Let stand for 1 hour. Broil steak in heavy skillet to desired degree of doneness. When steak is done, remove to a hot platter and keep warm. Serve with the following sauces:

HOT WINE SAUCE:

2 tbsp. butter
1/2 c. currant jelly
Juice of 1/2 lemon
1 tsp. salt
Cayenne pepper
1 c. red wine
1/2 c. water

Simmer butter, jelly, lemon juice, water, salt and pepper together with drippings in pan. Blend into a smooth gravy. Remove from fire, add wine and serve over steak.

GRITS GRAVY:

2 tbsp. flour
1 c. water
1 tbsp. Worcestershire sauce
2 tbsp. tomato catsup
Salt and pepper to taste

To drippings in pan add all ingredients. Simmer together until thickened. Serve over steak.