Jugged Venison

Ingredients

• Cut up a breast and neck of venison
• add a little flour
• a tumblerful of red wine
• laurel leaves
• the juice of a lemon
• a bouquet of parsley and thyme
• a pinch of mixed spice
• moisten with stock

Method

1. 1

   Warm the venison in melted butter, add flour, wine, laurel, lemon juice, herbs, and spices.

2. 2

   Moisten with stock and simmer for two hours before serving.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 13. The excerpt below is the record exactly as published.

Jugged venison. Brochet au bleu. Pickled pike. Choux de Bruxelles sautés au beurre, Dressed Brussels sprouts. Œufs aux pistaches. Eggs with pistachio nuts. Leck soup. Brown some leeks in fresh butter, when a good colour put them into your stock and boil for half an hour ; when ready, pour into your soup-tureen over slices of bread. Chicken and rice. Truss your fowl for boiling, and cook it as in the recipe “ Half braise ” (see 3rd of September). Blanch three quarters of a pound of fine rice, and boïl in some of the juice from the fowl ; when done, put the fowl on a dish, clear the grease off the rice, season it with salt, black pepper, and fresh butter, and pour over the chicken. Jugged venison or roebuck. Cut up a breast and neck of venison, warm in melted butter, add à little flour, a tumblerful of red wine, laurel leaves, the juice of a lemon, a bouquet of parsley and thyme, a pinch of mixed spice, moisten with stock

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