Potted Venison

Ingredients

• the meat of cooked venison
• one ounce of fresh butter
• a few peppercorns
• a grate of nutmeg
• salt to taste
• A little thick cream can be added

Method

1. 1

   Pound the cooked venison in a mortar until bruised.

2. 2

   Mix with butter, peppercorns, nutmeg, salt, and optional cream.

3. 3

   Pass through a fine sieve and place in a potted-meat dish.

4. 4

   Cover with melted butter and cool until set.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 96. The excerpt below is the record exactly as published.

POTTED VENISON r 1 1AKE the meat of cooked venison and pound it T in a mortar until thoroughly bruised. Add one ounce of fresh butter, a few peppercorns, a grate of nutmeg, pepper and salt to taste. When well mixed and pounded, pass through a fine wire sieve and place in a small potted-meat dish. Melt a little fresh butter and run it over to cover the top. Put in a cool place until cold. A little thick cream can be added

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