Put the butter in a chafing-dish. When it is very hot, lay in a piece of venison steak; let it cook a minute on both sides. Use spoons for turning the meat, so as not to pierce it. When the surfaces are seared, add the currant jelly, and baste the venison constantly with the liquid jelly until cooked rare. Extinguish the flame, and cut and serve the meat from the chafing-dish.