Fillet of Venison (Filete de Veado)

Ingredients

• 1 small onion, chopped
• 1/2 cup olive oil
• 1 small carrot, chopped
• 1 young turnip, chopped
• 2 cloves
• 1 piece mace
• 4 peppercorns
• 1 fillet of venison
• Bacon strips for larding
• 1 orange
• 1 lemon
• 1 cup white wine
• Salt
• Cayenne

Method

1. 1

   Mix onion, carrot, turnip, oil, vinegar, cloves, mace and peppercorns.

2. 2

   Place fillet in deep dish and pour mixture over.

3. 3

   Marinate 4 hours, turning several times.

4. 4

   Drain, wipe dry, and lard with bacon.

5. 5

   Lay in roasting pan; strain marinade over and bake, basting frequently.

6. 6

   Peel orange and lemon, cut peel in shreds and boil until tender.

7. 7

   Reduce wine to 1/2 cup by boiling.

8. 8

   Mix with orange and lemon juice.

9. 9

   Take up fillet when done, and mix pan contents with wine mixture, adding boiling water if necessary.

10. 10

    Thicken slightly with flour.

11. 11

    Add currants, almonds, orange and lemon peel, and heat until currants plump.

12. 12

    Serve sauce in a boat.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 105. The excerpt below is the record exactly as published.

FILLET OF VENISON (Filete de Veado) 1 small onion, chopped % cup olive oil 1 small carrot, chopped 3 tablespoons vinegar 1 young turnip, chopped 2 cloves PORTUGUESE 251 1 piece mace Flour 4 peppercorns Vi cup currants 1 fillet of venison 12 almonds, blanched and Bacon strips for larding shredded 1 orange 2 tablespoons pomegranate pips 1 lemon Salt 1 cup white wine Cayenne

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