Cottage Pie of Venison
From A second Dudley book of cookery and other recipes, 1914
Excellent for a shooting lunch.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 94. The excerpt below is the record exactly as published.
parsley, thyme, pepper and salt wetted with a little salad oil. Place this mixture upon the cutlets, and, when ready for use, free them from the vegetables and moisture and cook them as in above recipe. VENISON CUTLETS WITH CHESTNUT PUREE XjpOUR to six venison cutlets, one and a half ounces of butter, one egg, breadcrumbs, chestnut puree, half-glaze sauce and seasoning. Pare the cutlets neatly, flatten and trim again ; season them with pepper and salt ; beat up the egg ; dip each cutlet in egg and cover with bread- crumbs. Melt the butter in a saute pan ; when hot, put in the cutlets and fry each side a nice brown colour ; take up, drain and dish up in a circle on a small bed of mashed potatoes. Fill the centre with chestnut puree ; pour a little demi- glaze or other thin brown sauce round the base of the dish, and serve. Chestnut Puree is made as follows : — Boil a pound of large chestnuts for twenty minutes ; remove shell and pell (the brown pith) ; 308 VENISON boil again in a little stock and when quite tender rub through a fine wire sieve. Season with salt and pepper and moisten with a very little brown sauce, tomato sauce or rich stock. % VENISON CUTLETS POLONAISE CUT eight to nine small slices (half an inch thick) from a leg of venison ; flatten each slice with a cutlet bat and trim neatly. Season with salt and pepper ; egg and crumb lightly. Heat up an ounce of clarified butter in a saute pan and fry the slices over a brisk fire until they are light brown on both sides. Have ready a sauce prepared in the following manner : — Crush twelve juniper berries and cook them with half a gill of wine vinegar ; to this add a table- spoonful of meat glaze, half a pint of Velout6 sauce and let simmer gently for ten or fifteen minutes. Strain the sauce ; season and whisk in half an ounce of fresh butter. Arrange the venison cutlets in an entree dish ; pour over the prepared sauce, and serve hot. % 309 THE DUDLEY RECIPES VENISON PIE CUT some pieces of venison, either from the neck or loin or part of a haunch. Add pepper and salt, two finely chopped onions and a little parsley, two or three hard-boiled eggs cut in quarters, a little chopped mushroom and two sheeps’ kidneys cut into small pieces. Place this in layers in a deep piedish, and cover with plenty of good stock or gravy. Make a good half-puff pastry with three-quarters of a pound of flour and a pound of butter or lard, rolling it as for puff pastry. Cover the pie with this and egg over. Bake for an hour and a half. ** VENISON PASTIES TY/T INCE finely about one pound of venison taken JXL from the loin or neck, with no sinew. Add to this a little finely chopped onion and parsley, also two large tablespoonfuls of rich brown sauce made from venison, or any good joint gravy. Mix this with the mince on a plate, and season with salt and pepper. Make a nice short puff pastry with half a pound of flour, half a pound of butter and suffi- cient water to make a firm paste. Place the flour 310 VENISON on a slab, make a hole in the centre, pour in the water and work into a firm paste. Roll out and put in the butter. Fold the paste so that the butter is encased. Let it lay ten minutes, roll out and fold again. Wait another ten minutes, and repeat a third time — three rolls in all. Finally roll out into flat round pasties, fill with the mixture and place on pastry covers. Brush over with beaten egg, and bake a nice brown colour. When baked, pour in at the last minute a little rich brown gravy. These little pies can be made with mutton in the same way as with venison. UT the breast and neck of uncooked venison into nice pieces. Fry them in a pan with a little clear deer’s fat. Add twelve onions, five or six carrots and a bouquet of parsley. When this is well coloured, add two large tablespoonfuls of flour. Mix well over the fire, and allow to cook for about five minutes. Wet with good brown stock, and, when it comes to the boil, place it in the oven in the pan with its cover. Allow to cook gently until tender, then remove all fat, season, and add one tablespoonful of Harvey and one of Worcester sauce. HARICOT OF VENISON 311 THE DUDLEY RECIPES TOURNEDOS OF VENISON rilHESE are fillets cut from the loin, free from bone. They should be cut a good inch in thickness. Flatten them with a cutlet bat and trim them into rounds. Dip the fillets into warm butter, place them on a grill -iron and brown on each side. Fry some thin rounds of bread, and place one under each tournedos when serving, with a nice round piece of the venison fat placed on top of each. A Bearnaise sauce, sauce Robert or currant jelly can be served separately in a boat, and fried onions and small balls or fried potatoes. UT into small dice some under-cooked venison. Make a nice rich sauce from venison or any other brown gravy which you may have over from any joint. Mix in a stewpan the gravy sauce with the minced venison, some chopped onions, parsley and seasoning. Add one teaspoonful of Harvey sauce. Simmer for five minutes. Place in a deep piedish or earthenware dish and cover with a good mashed potato. Score the top with a fork. Butter well, and brown a nice colour on top, and serve very hot. COTTAGE PIE OF VENISON
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Cook this with the app: pantry check, scaling, and the assistant.