Hunter's Venison

Ingredients

• a large sheet of clean paper
• half a cup of butter
• a glass of port wine
• salt
• hot water

Method

1. 1

   Butter the paper and sprinkle with salt.

2. 2

   Spread a paste of flour and water over a board, wrap the saddle of venison in it, and cover with the paper, tying it in place.

3. 3

   Place in an earthen dish with butter and port wine, basting often and adding hot water if too dry.

4. 4

   Cook slowly until tender.

5. 5

   Ten minutes before serving, remove the paper and paste, sprinkle with flour, and let it brown.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 41. The excerpt below is the record exactly as published.

hot water, and boil once more, then let it cool. Make a forcemeat of i calf's liver, chopped fine with }{ pound of ham, 2 hard-boiled eggs, i cup of bread- crumbs, 2 tablespoonfuls of butter, parsley, salt, pepper. Mix all this, finely chopped, and bake it a half hour in an oiled tin ; when cold, slice it. Line a mould with jelly, made as above, and fill in layers with forcemeat, jelly, and rabbit, cut in slices. Cover the top with jelly, — it must be melted in order to do it right, — and set on ice. Turn out and serve with mayonnaise dressing. VENISON (as cooked in Roumania). Lard a piece, about 4 pounds, of venison from the leg, and brown it, in butter or dripping, on 117 With a Saucepan over the Sea both sides. Add i cup of claret, i cup of con- somme, I stick of cinnamon, a spoonful of sugar, salt, and pepper, and some parsley. When cooked 1 hour, add 2 dozen large prunes which have been soaked overnight and drained ; then cook for 2 hours, closely covered, longer. Strain the sauce, arrange the prunes as a border, and pour the sauce over all. VENISON. (Hunter's recipe.) Butter a large sheet of clean paper, and sprinkle it with salt. Spread a paste of flour and water over a board, and wrap the saddle of venison in it, then cover it closely with the paper, tying it to keep it in place.. Put it in an earthen dish with y^ cup of butter and a glass of port wine

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