Sauted venison

So tender ans full of flavour.Have used it for 35 years.

Ingredients

1 kg	Venison denver leg, cubed (Main)
2 cups	Onions
1 handful	Lemon zest
1 ½ cups	Red wine
1 tsp	Celery salt, salt and ground black pepper

Directions

1. Lay cubed meat in a dish,season well with salt,pepper and celery salt.Add finely chopped onion and lemon rind. Pour over wine,cover and leave for a day or two.Heat large frying pan and melt butter to cover pan.drain meat from marinade.lay in the meat and cook over low heat till browned.Remove to an ovenware dish.
2. Drain marinade into frypan and boil briskly.Adjust seasoning and add 1 dessertspoon of cranberry or red currant jelly and juice of 1 lemon. Spoon gravy over meat,cover and return to a moderate to low oven for about half an hour. Garnish with parsley and small slices of lemon.
3. Can adjust amounts to suit how many people