Venison Steaks - cooking recipe

Ingredients

2 c. vinegar
2 c. water
4 cloves
2 bay leaves
2 onions, chopped
salt and pepper
venison (1 1/2-inches thick)
butter

Preparation

Combine vinegar, water, onions and spices and boil briefly. Pour hot over the meat and let stand in the refrigerator for several days.
To cook the meat, sear both sides in the butter. Reduce heat and turn the meat often.
Allow 12 minutes per pound for rare or up to 30 minutes for well done.
(Do not cook or use high heat as venison tends to cook dry easily.)
Serve with currant or wild plum jelly.