Haricot of Venison

Ingredients

• Take a neck or shoulder of venison
• cut the meat of the shoulder in pieces two inches square
• the neck in thick cutlets
• two ounces of butter
• moisten with sufficient stock to cover the meat
• a glass of port wine
• two ounces of red currant jelly

Method

1. 1

   Fry pieces of venison in butter until browned, pour off grease, shake in flour, stir, moisten with stock, season, and boil.

2. 2

   Remove to allow scum to rise, wash and scrape carrots, cut into balls, boil, strain, add to stew with port wine and jelly.

3. 3

   Dish up quickly when cooked.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 34. The excerpt below is the record exactly as published.

Haricot of Venison. Take a neck or shoulder of venison, and cut the meat of the shoulder in pieces two inches square and the neck in thick cutlets. Fry these pieces with two ounces of butter in a stewpan over a brisk fire until they are browned, then pour off all grease, shake in a little flour, and stir together, moisten with sufficient stock to cover the meat, season with pepper and salt, and stir over fire till it boils. Remove it then to the corner of the stove to allow it to throw up its scum, which remove. Wash and scrape three carrots, and with a vegetable scoop cut out all the pink from the carrots in round balls, and boil them in water for half an hour. Cut out some balls of turnip in the same manner, and boil for fifteen minutes. Strain the vegetables and add them to the stew, with a glass of port wine and two ounces of red currant jelly

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