Breast of Venison Stewed

Ingredients

• the breast of venison
• three or four onions
• a little bacon
• a cupful of good stock
• a small bunch of sweet herbs
• salt
• pepper
• a clove of garlic
• A wall of mashed potatoes
• if mushrooms are obtainable

Method

1. 1

   Cut the breast of venison into small neat pieces.

2. 2

   Slice the onions and cut the bacon into small dice.

3. 3

   Flour the meat, and fry all together until of a light brown colour.

4. 4

   Drain some of the fat, add stock, herbs, salt, pepper, and garlic.

5. 5

   Let it stew gently until tender, thicken the gravy, and skim off the fat before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 61. The excerpt below is the record exactly as published.

Breast of Venison Stewed. — Cut into small neat pieces the breast of venison. Slice three oir four onions, and cut into small dice a little bacon. Flour the meat, and fry all together until of a light brown colour. Drain some of the fat, and add a cupful of good stock, a small bunch of sweet herbs, salt, pepper, and, if liked, a clove of garlic. Let the venison stew gently over the small gas jet until tender, thicken the gravy, and let it simmer again until the grease has risen to the top. Take out the meat, and after skim¬ ming from the gravy all the fat, pour it over the stew. A wall of mashed potatoes may be served with it, and if mushrooms are obtainable

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