Venison a la Francaise

Season venison steaks with salt, pepper and lemon-juice. Put in a saucepan with 2 tablespoonfuls of hot butter. Add 1 onion, 2 bay-leaves, 1 clove of garlic and a sprig of parsley minced fine. Let brown; then add 1/2 can of mushrooms, some thyme chopped fine and a glass of claret. Cover and let simmer until tender. Serve with toasted
croutons and currant jelly.