Deviled Venison

Name: Deviled Venison
Ingredients: thick slices from rare-roasted venison; fill them with mustard or salad oil; Brush with melted butter; dredge with Purity Flour

From Purity flour cookbook, 1917

Serve with butter.

Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 57. The excerpt below is the record exactly as published.

DEVILED VENISON Cut thick slices from rare-roasted venison, making slanting incisions, and fill them with i^^^tard or salad oi

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