Fillets of Venison

Ingredients

• two pounds of venison steak
• cut into strips about four inches long
• three wide
• half an inch thick
• one gill of vinegar
• half a gill of olive oil
• one tablespoonful of chopped onion
• one tablespoonful of chopped carrot
• half a teaspoonful of pepper
• a generous teaspoonful of salt
• two bay leaves
• a sprig of parsley
• two tablespoonfuls of butter
• two tablespoonfuls of flour
• a cupful of stock
• one-tenth of a teaspoonful of cayenne

Method

1. 1

   Marinate venison in vinegar, olive oil, onion, carrot, pepper, salt, bay leaves, and parsley for twelve hours.

2. 2

   Dredge fillets with flour.

3. 3

   Heat butter in a stew-pan, add flour, stir until browned.

4. 4

   Gradually add stock, boil for one minute, then add marinade.

5. 5

   Broil fillets for six minutes, arrange on a warm dish, strain sauce over them, serve at once.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 158. The excerpt below is the record exactly as published.

Fillets of Venison. Have two pounds of venison steak cut into strips about four inches long, three wide, and half an inch thick. Put them in a bowl for twelve hours with one gill of vinegar, half a gill of olive oil, one table-spoonful each of chopped onion and carrot, half a teaspoonful of pepper, a generous teaspoonful of salt, two bay leaves, and a sprig of parsley. Stir the mixture several times, that all parts of the venison may be well seasoned with the marinade. When ready to cook the fillets, free them of the mar- inade, and dredge lightly with flour. Set them in a cool place for ten minutes, while making the sauce. Next put two table-spoonfuls of butter in a stew-pan and on the fire. When it becomes hot, add two table-spoonfuls of flour, and stir until the flour gets browned. Gradually add a cupful of stock. Boil for one minute ; then add the marinade in which the fillets were soaked. Now add one- tenth of a teaspoonful of cayenne — as well as you can measure it — . and some more salt, if necessary. Set back, and simmer while the fillets are being broiled. Put the fillets in a double-broiler, and cook them over a hot, clear fire for six minutes. Arrange them on a warm dish, and strain the sauce over them. Serve at once. Roast Ducks. Tastes vary greatly in regard to the time and mode of roasting ducks. Domestic ducks are rarely cooked less than half an hour. Wild ducks are cooked from ten minutes to half an hour. Ten minutes will hardly heat the duck through, and half an hour will give only a mod- erately rare bird. A duck is spoiled if overcooked ; but for the majority of tastes, from twenty to thirty minutes will give satisfactory results. » Draw the duck, and wash quickly in cold water. Put two table-spoonfuls of chopped onion

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