How to Cook Red Deer or Fallow Deer Fawns
From A second Dudley book of cookery and other recipes, 1914
This method is for serving the saddle, legs, and shoulders of the fawns.
Presented as published in 1914. 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
72Calories
1 gProtein
7 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein0.6 g
Carbohydrates7.5 g
Fiber0.3 g
Sugars2.5 g
Total Fat5.5 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol15 mg
Sodium4 mg
Potassium117 mg
Calcium15 mg
Iron0.1 mg
Magnesium6.9 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline5.1 mg
Caffeine0 mg
Water101 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 93. The excerpt below is the record exactly as published.
HOW TO COOK RED DEER OR FALLOW DEER FAWNS THESE fawns are quite excellent if properly cooked. The following recipe is for the way in which to serve the saddle, legs and shoulders of the fawns. Take the joint and dust it lightly with flour and place it in a good oven, in a well-buttered pan to roast briskly until it is a nice brown colour ; baste it well whilst roasting with thick cream — the sauce will become a rich brown colour. When cooked, place the joint on to the dish in which it is to be served, and add to the sauce in the tin two or three tablespoonfuls of cream and a little lemon juice. Let this boil up again, and strain into a sauceboat to serve with the fawn. Red-currant jelly
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