The CWI Cookbook

 Steaks from neck or haunch of deer
Pepper
Salt
Butter

If you wish a plainer dish omit the wine and jelly; pepper and salt the steaks when broiled, and lay butter upon them in the proportion I have stated ["a piece of butter the size of an egg for each pound of venison'], letting them stand between two hot dishes five minutes before they go to table, turning them three times in the gravy that runs from them to mingle with the melted butter. Delicious steaks corresponding in shape to mutton chops are cut from the loin and rack.

From Common Sense in the Household by Marion Harland, New York, 1871

Comment: As the context suggests, this recipe followed another one in Mrs. Harland’s book, which called for an elaborate sauce. The steak is to be broiled on a grill (known as a “gridiron” in the period) before an open fire, with a drip pan underneath to catch the juices and melted fat. Those who enjoy the taste of venison will most likely prefer this simpler version anyway, and those who do not will be happier if served steaks of beef.