Venison Steaks

For the venison steaks, cut bacon into strips, roll in salt and pepper and refrigerate. Lard the venison with the bacon, rub with salt, pepper and oil.

Put in the refrigerator for half an hour. Fry meat on both sides in oil until brown. Add butter, salt, pepper and parsley.

Form balls of it with wet hands, freeze them and when they are hard serve the venison steaks with the parsley butter and a tablespoon of cranberries each.

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