Baked Venison

Ingredients

• the meat
• about a pint of boiling stock
• fresh butter
• one or two tablespoonfuls of blended browned flour
• one or two pounds of raw venison
• season with cayenne pepper
• salt
• cloves
• nutmeg

Method

1. 1

   Trim the meat, wash it in tepid water, and wipe it dry.

2. 2

   Rub it over with fresh butter, then cover it with a thick paste of flour and water.

3. 3

   Put it into a baking pan with boiling stock and bake, basting frequently.

4. 4

   Thirty minutes before cooking is done, remove the paste cover.

5. 5

   For gravy, simmer scraps of meat in water with seasoning, strain, and add to the baking pan.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 49. The excerpt below is the record exactly as published.

BAKED VENISON. Time, fifteen to twenty minutes to the pound. Trim the meat, wash it in tepid Avater, and wipe it dry. Rub it over Avith fresh butter, beef drij)!)! ng, or lard ; then cover it over with a thick paste of flour 116 MANUAL FOR ARMY COOKS. and water about a half incli thick, closely molded to the meat with the hand. Put it into a baking pan with about a pint of boiling stock, gravy, or beef dri^^pi ng, and bake. Baste it frequently, at least every ten minutes. Thirty minutes before the meat is cooked remove the paste cover. Wnen cooked serve it in a hot dish with a gravy made as follows: About two hours before the meat is baked put into a pot of cold water sufficient to cover them the scraps trimmed from the meat or one or two pounds of raw venison cut into pieces ; season with cayenne pepper, salt, cloves, and nutmeg. Cover and let it simmer ; remove the scum as it rises. When it has simmered to about one-half the quantity of water used take it from the fire and strain the gravy. After the meat is removed pour the gravy into the baking pan, and stir into it one or two tablespoonfuls of blended browned flour

Cook this with the app: pantry check, scaling, and the assistant.