Leg of Venison

Ingredients

• a leg of venison
• one pint of vinegar
• six bay leaves
• one onion, cut fine
• lemon peel sliced
• six whole peppers
• three cloves
• half a pint of sour cream

Method

1. 1

   Wash the leg and make an incision, draw with salt pork, soak in vinegar for four days, turning daily.

2. 2

   Season with salt, add half the vinegar, bay leaves, onion, lemon peel, and whole peppers.

3. 3

   Bake for three hours, basting often with melted butter and adding sour cream.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 43. The excerpt below is the record exactly as published.

LEG OF VENISON. "Wash a leg of venisdn and make an incision, and draw with salt pork. Put it in a crock and pour on it one pint of vinegar. Let it remain in this four days. It must be kept in a cool place. Turn it over every day. Take it out of the crock, put it in a dripping-pan, season with salt, pour on half of the vinegar the meat was soaked in, add six bay leaves, and one onion, cut fine, lemon peel sliced, six whole peppers, three cloves. Bake till done; baste often with melted butter; add half a pint of sour cream

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