Hashed Venison

Ingredients

• for every pound of meat
• three-quarters of a pint of strong broth
• two gills of light claret
• a dessert-spoonful of red currant jelly
• half a gill of good French vinegar
• a teaspoonful of mixed shallot
• a tablespoonful of chopped parsley
• a teaspoonful each of chopped thyme
• and marjoram
• half a saltspoonful of black pepper
• and one of salt
• an ounce of butter
• an ounce of flour

Method

1. 1

   Cut the venison into slices and prepare a marinade with claret, jelly, vinegar, shallot, parsley, thyme, marjoram, pepper, and salt.

2. 2

   Let the venison marinate.

3. 3

   In a stewpan, melt butter, mix in flour, and stir until browned.

4. 4

   Gradually add broth and strained marinade, boil, skim, and reduce.

5. 5

   Strain over the venison and heat gently without boiling until ready to serve.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 198. The excerpt below is the record exactly as published.

Hashed Venison. — Cut the Venison into neat slices, and for every pound of meat have ready three-quarters of a pint of strong broth. (If possible make the broth from uncooked Venison.) Make a marinade in an earthenware bowl by mixing together two gills of light claret, in which a dessert- spoonful of red currant jelly has been dissolved, half a gill of good French vinegar, a teaspoonful of mixed shallot, a table- spoonful of chopped parsley, a teaspoonful each of cliopjied thyme and marjoram, half a saltspoonful of black pepper, and HASHED VENISON 287 one of salt. Arrange all the slices of Venison on a large joint dish, spreading them over its surface, having first carefully trimmed off all skin and gristle ; then pour the marinade over them. Let them lie in this as long as possible (say from before breakfast till nearly luncheon time), turning them occasionally. To complete the broth put an ounce of butter into a stewpan, melt and mix in an ounce of flour

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