Venison, — There are three kinds of
venison known in Great Britain ; the stag or
red deer, peculiar to Ireland ; the roebuck,
known only in the north of Scotland; and
the fallow deer, common in England. Of
these the fallow deer is much the best, and
when it is ' well kept and properly dressed it
is quite worthy of the high value set upon
it. Buck venison, which is in season from June
to the end of September, is finer than doe
venison, which is in season from October to
December. Neither should be dressed at any
other time of the year. The haunch is the
prime joint, though the neck and shoulder are
much approved, and may be dressed in various
ways. No meat requires so much care as
venison in Irilling, preserving, and dressing.
As soon as it is cut up it should be taken into a
cool dry larder, dried with a cloth, and hung
in an aiiy place. If it is to be kept some time,
dry ginger and pepper should be dusted over it
to keep off the flies. It should be examined
and carefully wiped every day, or twice a daj'^
in unfavourable weather, and it should be kept
as long as it is possible to prcser\^e it untainted.
Excepting in very mild weather, it will keep a
fortnight with care. In order to ascertain its
condition, run a skewer close to the bone, and
from this judge of the sweetness of the venison.
If it should inadvertently become musty, first
wash it with lukewarm water, and afterwards
VEN
( 1079 )
VEN
■with lukewarm milk and -water, and then dry it
perfectly with a cloth.
Venison (a la Dauhe). — Take about three
pounds of meat from the neck, and cut it into
neat pieces. Tut the rest, bones and trimmings,
into an earthen jar which has a closely-fitting
lid. Throw in with these eight ounces of
bacon cut up small, a finely-minced shallot, a
pinch of powdered mace, a small lump of sugar,
and a little salt and cayenne, and pour over all
as much stock as will cover the bones✪ Venison (a la Dauhe), &c.
Put the lid on the jar, and place it in a sauce-
pan of boihng water. Keep the water boiling
round it for two hours. Season the slices of
venison with pepper and salt, and fry them in
butter till they are browm. Strain the gravy,
stir a glassful of port into it, and put it, with the
meat, into a clean saucepan. Simmer all gently
together till the venison is done enough. Put
the meat on a dish, pour the gravy over and
round it, and serve very hot. Send red-currant
jelly to table as an accompaniment. Time to
simmer the meat in the gravy, a qixarter of
an hoirr. Probable cost of venison, very un-
certain. Sufficient for six or seven persons.
Page 2196 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Venison, — There are three kinds of venison known in Great Britain ; the stag or red deer, peculiar to Ireland ; the roebuck, known only in the north of Scotland; and the fallow deer, common in England. Of these the fallow deer is much the best, and when it is ' well kept and properly dressed it is quite worthy of the high value set upon it. Buck venison, which is in season from June to the end of September, is finer than doe venison, which is in season from October to December. Neither should be dressed at any other time of the year. The haunch is the prime joint, though the neck and shoulder are much approved, and may be dressed in various ways. No meat requires so much care as venison in grilling, preserving, and dressing. As soon as it is cut up it should be taken into a cool dry larder, dried with a cloth, and hung in an aiiy place. If it is to be kept some time, dry ginger and pepper should be dusted over it to keep off the flies. It should be examined and carefully wiped every day, or twice a day in unfavourable weather, and it should be kept as long as it is possible to preserve it untainted. Excepting in very mild weather, it will keep a fortnight with care. In order to ascertain its condition, run a skewer close to the bone, and from this judge of the sweetness of the venison. If it should inadvertently become musty, first wash it with lukewarm water, and afterwards
VEN
( 1079 )
VEN
■with lukewarm milk and -water, and then dry it perfectly with a cloth.
Venison (a la Dauhe). — Take about three pounds of meat from the neck, and cut it into neat pieces. Tut the rest, bones and trimmings, into an earthen jar which has a closely-fitting lid. Throw in with these eight ounces of bacon cut up small, a finely-minced shallot, a pinch of powdered mace, a small lump of sugar, and a little salt and cayenne, and pour over all as much stock as will cover the bones, &c. Put the lid on the jar, and place it in a saucepan of boihng water. Keep the water boiling round it for two hours. Season the slices of venison with pepper and salt, and fry them in butter till they are browm. Strain the gravy, stir a glassful of port into it, and put it, with the meat, into a clean saucepan. Simmer all gently together till the venison is done enough. Put the meat on a dish, pour the gravy over and round it, and serve very hot. Send red-currant jelly to table as an accompaniment. Time to simmer the meat in the gravy, a quarter of an hour. Probable cost of venison, very uncertain. Sufficient for six or seven persons.
Records on this page
Venison (a la Dauhe)Venison, Breast of, Stewed