Stewed Venison

Ingredients

• Use the neck, shoulder, inferior part of the leg or the backbone
• a grated onion
• bunch sweet herbs
• part of a red pepper pod
• an ounce of butter
• a tablespoon flour
• a teaspoon currant jelly

Method

1. 1

   Cut venison into pieces, cover with water or stock, add onion, herbs, salt, and pepper.

2. 2

   Simmer for 3.5 to 4 hours.

3. 3

   Thicken with flour mixed in butter before serving.

4. 4

   Serve with red currant jelly.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 282. The excerpt below is the record exactly as published.

Stewed Venison, — Use the neck, shoulder, inferior part of the leg or the backbone with the layer of tender meat each side, for a stew ; cut into several pieces, and put in a stewpan with just water or stock enough to cover it ; add a grated onion, bunch sweet herbs, salt, black pepper, and part of a red pepper pod. Simmer gently from three and a half to four hours, and if it becomes rather dry add boiling water ; it is well to stew with it some slices of fat mutton ; i'ust before serving thicken with flour rubbed smooth in an ounce of mtter. Serve with red currant jelly. Another way is to put the venison in a saucepan in which butter enough to cover half an inch in depth has been made smoking hot. Brown the venison in this and stir with it a tablespoon flour for each pound; when the flour is browned cover the venison with boiling water, add a teaspoon currant jelly

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