Venison Saute

Ingredients:
- 4 steaks or chops, 1 1/4-inch thick
- 1/4 lb. butter
- 1 tsp. dry mustard
- 1 Tbsp. glace de viande or 1 beef bouillon cube, mashed
- 1 tsp. Worcestershire sauce
- 1 Tbsp. cornstarch
- 1 oz. red wine or more if needed

Directions:
- Salt and pepper steaks or chops and place in pan with hot butter.
- Cook 10 minutes, turning once.
- Remove from pan.
- Add remaining ingredients to pan and simmer for 10 to 12 minutes.
- Add wine and cook 5 minutes longer.
- Return meat to pan, turn to coat with sauce and simmer 5 minutes for rare, 7 minutes for medium. Serves 4.