Hashed Venison
From The Dudley book of cookery and household recipes, 1909
Serve in a hot water dish with thin slices of venison fat on top.
Presented as published in 1909. 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
Nutrition per serving
961Calories
13 gProtein
144 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories961 kcal
Protein13 g
Carbohydrates144 g
Fiber24 g
Sugars13 g
Total Fat44 g
Saturated Fat17 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.2 g
Omega-30.1 g
Cholesterol109 mg
Sodium528 mg
Potassium1754 mg
Calcium276 mg
Iron7.4 mg
Magnesium117 mg
Phosphorus202 mg
Zinc2 mg
Copper0.6 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A130 mcg
Vitamin E1.3 mg
Vitamin K25 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7 mg
Folate69 mcg
Choline8.5 mg
Caffeine0 mg
Water311 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 30. The excerpt below is the record exactly as published.
HASHED VENISON Make a water paste, and roll in this a piece of haunch of venison raw with plenty of fat. Roast it in the paste in front of the fire for about two hours according to the size of the meat. When cold, take it out of the paste and cut it into small thin slices with plenty of the fat. Place this in a stewpan with cover. The sauce for the hash is made with two tablespoonsful of red currant jelly, one tumbler of port wine, one tumbler of claret, three bay leaves, six black peppercorns, three cloves, one pint of good brown sauce
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