Braising Tough Meat
From Camp cookery (Kephart), 1910
This method is ideal for bear meat, venison shoulders, and rounds.
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
Nutrition per serving
49Calories
1 gProtein
12 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories49 kcal
Protein1.4 g
Carbohydrates12 g
Fiber3.3 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2352 mg
Potassium217 mg
Calcium37 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus37 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C5 mg
Vitamin A3.6 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate26 mcg
Choline0.3 mg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 27. The excerpt below is the record exactly as published.
RAISING. Tough meat is improved by braising in a Dutch oven, or a covered pot or saucepan. This process lies between baking and frying. It is pre-emi- nently the way to cook bear meat, venison shoul- ders and rounds. Put the meat in the oven or pot with about two inches of hot water in the bot- tom, and a bit of bacon or pork (but not for bear). Add some chopped onion, if desired, for seasoning. Cover and cook about fifteen minutes to the pound. A half hour before the meat is done, sea- son it with salt and pepper
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