Stuffed Shoulder of Venison
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
Should be very tender when done.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 20. The excerpt below is the record exactly as published.
Stuffed Shoulder of Venison. If you are very " swell " campers-out, and have some port or Madeira wine with you, you may stew the shoulder of venison in the following manner : Extract the bones through the under side and make a stuffing as follows : Chop up suet very fine, and mix it with bread crumbs, in the proportion of half a pint of suet to a quart of breadcrumbs. Moisten this with wine, season with pepper and allspice and fill the holes from which the bones were taken. Bind firmly in shape with strips of clean cloth, put in a large sauce- pan with part of a gravy made by boiling the trim- mings of the venison ; add to this a glass of port or Madeira wine
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