gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Broiled Venison
From The Blue grass cook book, 1904
Serves 2
Presented as published in 1904. 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 Blue grass cook book (1904) by Minnie C. Fox, page 32. The excerpt below is the record exactly as published.
BROILED VENISON E. D. P. Take nicely cut steaks and broil over hot coals. Remove and rub with butter. Broil a few minutes longer and place on a hot dish. Melt currant jelly and season with wine. Add a little more butter to hot steaks and pour wine and jelly over. Omit jelly and wine and serve as you would beef- steak, and serve with thin slices of lemon
Cook this with the app: pantry check, scaling, and the assistant.