Marinaded and Baked Venison

Ingredients

• Take a shoulder of venison
• a pint of vinegar
• half a pint of oil
• a sliced onion
• a bunch of sweet herbs
• the grated rind of a Seville orange
• a pinch of grated nutmeg
• and a little pepper
• salt
• and powdered sugar
• A glassful of white wine

Method

1. 1

   Marinate the venison for 48 hours, turning it 3-4 times.

2. 2

   Cover with greased paper and bake in a moderately heated oven until done, about 1.75 to 2 hours.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 216. The excerpt below is the record exactly as published.

salt all over the leg and place it in the pan, with two table-spoonfuls of but- ter. Cover with a piece of white pa- per, well buttered. Roast in a hot oven one hour ; remove the paper, add six table-spoonfuls of the mari- nade, previously strained, and cook fifteen minutes more. After the first half-hour baste every fifteen minutes. Serve on a hot platter. Remove all the fat from the gravy. Serve with currant jelly. Venison (Kentucky recipe). — Take a haunch of venison, put in a large kettle, cover with boiling water, and boil until tender ; drain off the water, put half a pound of butter with salt and pepper in the kettle, set over a moderate fire, and let brown, first on one side, and then on the other. Ven- ison cooked in this way retains its natural flavor, and will be found delicious. Venison, Marinaded and Baked. — Take a shoulder of venison, bone and flatten it, lay it in a deep dish with a pint of vinegar, half a pint of oil, a sliced onion, a bunch of sweet herbs, the grated rind of a Seville orange, a pinch of grated nutmeg, and a little pepper, salt, and powdered sugar. A glassful of white wine

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