Baked Venison
From The closet of Sir Kenelm Digby Knight opened, 1910
The meat will be tender and can be served cold or reheated.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 105. The excerpt below is the record exactly as published.
BAKED VENISON My Lady of Newport bakes her Venison in a dish thus; A side or a hanch serves for two dishes. Sea- son it as for a Pasty. Line the dish with athin crust, of goodpure Past, but make it pretty thick upwards towards the brim, that it may be there Pudding crust. Lay then the Venison in a round piece upon the Paste in the dish, that must not fill it up to touch the Pudding, but lie at ease ; put over it a cover, and let it over-reach upon the brim with some carved Pasty work to grace it, which must go up with a border like a lace growing a little way up- wards upon the Cover, which is a little arched up, and hath a little hole in the top to pour in unto the meat the strong well seasoned broth that is made of the broken bones, and remaining lean flesh of the Venison. Put a little pure Butter or Beef-suet
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Cook this with the app: pantry check, scaling, and the assistant.