Roast Venison

Ingredients

• five, six, or seven pounds of venison
• lard closely with fat bacon or pork
• butter
• pepper
• salt
• a tablespoon flour
• one cup of Madeira wine
• some onions
• some carrots

Method

1. 1

   Cut a piece of venison from the leg, lard it with fat bacon or pork, and put it in an iron pot with butter, pepper, and salt.

2. 2

   Brown the venison in a pan over a hot stove.

3. 3

   In a separate pan, mix flour with broth or consomme to make a gravy.

4. 4

   Add Madeira wine and let simmer for 1 to 1.5 hours with a tight cover, adding onions and carrots.

5. 5

   When done, serve on a hot platter, glaze with a brown glaze, and garnish with parsley.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 360. The excerpt below is the record exactly as published.

lard closely with fat bacon or pork; put in an iron pot with butter, pepper, and salt; brown the venison around in a pan over a hot stove (turning it, take care not to let it burn). When done, put in a pan a tablespoon flour, some broth or consomme if at hand, make a simmery gravy, THE SWEDISH, FRENCH, AMERICAN COOK BOOK 243 add one cup of Madeira wine, let simmer from one to one and a half hours with a tight cover, adding some onions

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