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Deviled Venison
From Kentucky receipt book, 1903
Serves 2
Serve with melted butter.
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
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 38. The excerpt below is the record exactly as published.
Deviled Venison. Cut thick slices from rare roasted venison, make slanting in- cisions and fill with mixed mustard and salad oil. Brush slices with melted butter and dredge with flour
Cook this with the app: pantry check, scaling, and the assistant.