Roast Venison

Ingredients

• a saddle of venison
• rub it over with vinegar
• red pepper
• a little salt
• one bottle of claret wine
• a paste made of flour and water half an inch thick
• some claret
• butter
• water

Method

1. 1

   Wash the venison, rub with vinegar, red pepper, and salt.

2. 2

   Lard with salt pork rolled in seasoned bread crumbs.

3. 3

   Rub with currant jelly and pour claret over it.

4. 4

   Let stand overnight.

5. 5

   Cover with a paste of flour and water, place in a dripping pan with claret, butter, and water, and baste often.

6. 6

   Remove paste and paper half an hour before done, baste with butter and dredge with flour to brown.

As published

This recipe was extracted from The new home cook book (1896), page 48. The excerpt below is the record exactly as published.

a saddle of venison thoroughly in several waters, 8 114 THE HOME COOK 'bOOK:. then rub it over with vinegar, red pepper and a little salt; lard with strips of salt pork rolled in seasoned bread crumbs ; season if you like, with sweet marjoram and sweet basil, one teaspoon each, also pepper; then rub the whole over with currant jelly, and pour over it one bottle of claret wine. Let it stand over night, and next morning cover the venison with a paste made of flour and water half an inch thick ; then cover with soft paper, and secure well with strings ; place it in the dripping-pan with some claret, butter

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