Jugged Venison

Ingredients

• shoulder or breast of venison
• some fat bacon
• three tablespoonfuls of flour
• a bottle of claret
• a quart of broth
• salt
• pepper
• a bouquet garni
• two dozen small button onions
• a pint of button champignons

Method

1. 1

   Cut venison into pieces, fry with bacon until brown, drain fat, sprinkle with flour, fry longer, moisten with claret and broth, season, add bouquet garni, and simmer.

2. 2

   Fry onions, add to venison after half an hour, and continue simmering until tender.

3. 3

   Skim scum and grease, serve garnished with fried croutons.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 124. The excerpt below is the record exactly as published.

JUGGED VENISON. Cut in three-inch pieces either shoulder or breast of venison ; fry these to a nice brown in a stewpan with some fat bacon that has been at least four days in brine ; drain off the fat ; sprinkle three tablespoonf uls of flour over the venison; fry it, and toss the stewpan for three minutes longer; moisten with a bottle of claret and a quart of broth; season with salt and pepper; add a *^ bouquet garni," and set the pan on the fire, stirring very frequently until it boils; then simmer gently. Meanwhile fry in butter for five minutes, two dozen small button onions, and when the venison has boiled for half an hour add to it the onions and a pint of button champignons; continue the simmering till the meat is done and tender, which will take about two hours, then throw the "bouquet garni

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