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Broiled Venison
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
8Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (31 nutrients)
Calories7.5 kcal
Protein1.4 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol5.3 mg
Sodium3.2 mg
Potassium20 mg
Calcium0.3 mg
Iron0.2 mg
Magnesium1.4 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0.3 mcg
Caffeine0 mg
Water4.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 36. The excerpt below is the record exactly as published.
Broiled Venison. Soak venison in cold salt water 2 hours; cut in slices. When the broiler is hot, grease the bars with olive oil, place steak or slices on broiler, sear quickly, flrst on one side then on the other, turn often. It is best served rare. When done put on a hot dish, pour over melted butter, seasoned with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.