Roast Venison (German Recipe)

Ingredients

• the venison
• bacon-strips
• sour cream or butter
• lemon juice
• water

Method

1. 1

   Hang venison for 10-14 days, wash, and lard with bacon.

2. 2

   Roast or bake, basting with cream or butter.

3. 3

   Serve with a sauce made from the basting.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2206. The excerpt below is the record exactly as published.

the venison with the flavour of tlie seasonings, but at the same time draws off the juices and hurts the natural flavour of the meat. Venison Pasty, Pastry for.— Pastry for venison pasty should be good and short, but stiff. For a rich pasty, it may be made in the proportion of ten ounces of butter to one pound VEN ( 1084 ) VEN of flour, and worked to a smooth stifl: paste with two eggs and a little lukewarm water. For an ordinary pasty, rub three or four ounces of butter into a pound of flour, and work it to a smooth stiff paste with a beaten egg and a little lukewarm water. Venison Pasty, to Keep for some time. — Cut the moat of a breast or shoulder of venison into pieces two inches square. Season these with pepper and salt, adding if liked a small pinch of grated nutmeg. Put them, fat and lean together, into a baking-dish, place a good slice of butter upon them, and cover the dish with a coarse paste of flour and water. Bake the jiasty in a moderately-heated oven for a couple of hours, and keep it in a cool diy place. When wanted, remove the coarse crust, line the edges and sides of the dish with good pastry, pour in a small quantity of strong gravy, cover with pastry, and bake in a good oven tiU the pastry is firm. Time to bake the pastry, about an hour. Probable cost of venison, very uncertain. Venison, Pickled Melons to Serve with.. — Take some small melons, not fully ripe, skin, seed, and slice them, put them in an earthen jar, and pour over them as much vine- gar as will cover them. Let them lie for eight or ten days. Drain them, put them into a saucepan, pour fresh vinegar upon them, and simmer gently till they are so tender that a fork will pierce them easily. Drain and dry them on a sieve. Put them into largo wide-mouthed glass bottles, pour thin syrup over to cover them entirely, and leave them in a cool place for about eight or nine days. Pour half the liquor from them, and fill the bottles with vinegar which has been boiled and allowed to cool. Cover the bottles with skin, and store the pickle for use. The ingredients for the sjTup should be in the following pro- portions : twelve ounces of sugar, one pint of water, three cloves. Strain the cloves from the syrup before pouring over the melons. Venison, Potted. — Place the venison in a pan, pour red wine over it, cover with a pound of butter ; put a paste over the pan, and set it in the oven to bake. TVTien done enough, take the meat out of the gravy, beat it well with the butter that has risen to the top, add more if necessary, season with salt, pepper, and pounded mace. Put the venison into pots, set them for a few minutes in the oven ; withdraw them, wait till they are cold, and then cover with clarified butter. Venison, Potted (another way). — Rub the venison with vinegar if it is stale, and let it lie an hour. Then dry it with a cloth, and rub it all over with red wine. Season with pepper, salt, and mace, and put it into an earthen pot or jar. Pour over it half a pint of red wine, and a pound of butter, and put it in the oven tiU it is quite tender. When it is done, pick it clean from the bones and skin, and beat it in a mortar with the fat and gravy. If you find it not sufficiently seasoned, add more, and keep beating till it is a fine paste. Then press it hard down into the pots, and pour clarified butter over it. The wine may be omitted if not approved. Venison Pudding. — Take two pounds of venison from the neck or loin; cut the meat, fat and lean together, into neat pieces, and season these with salt and pepper. Put them in a saucepan, cover with water, and simmer gently for three-quarters of an hour. Lift them out, and let them get cold. Line a pudding-basin with pastry half an inch thick. Put the venison into it, pour over it a quarter of a pint of the gravy, to which a wine- glassful of port has been added, and cover in the usual way. Press the edges securely to- gether that the gravy may not escape. Wring a pudding-cloth out of boUing water, flour well, and tie the pudding loosely in it. Plunge it into boiling water, and keep it boiling quickly until done enough. Let it stand a few minutes before turning it out. Send the remainder of the gravy to table in a tureen. Time to boil the pudding, about an hour and a half. Probable cost of venison, very uncertain. Venison, Hoast (a German recipe). — Hang the venison for ten days or a fortnight in a cool drj^ place. At the end of that time wash and wipe it, then beat it well. Flay off the skin. Take bacon-strips rather more than two inches long, and lard all over the fleshy parts. Eoast or bake the meat, basting constantly; use sour cream or butter and milk for the purpose. Send to table with a sauce made by adding water to the bastings, skimming and straining, and adding pepper, salt, and lemon- juice

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