To Roast a Shoulder of Venison

Ingredients

• shoulder of venison
• a quart of white wine
• a pint of vinegar
• half a dozen bay-leaves
• a stick of broken cinnamon
• a cupful of capers
• a quarter of a lemon
• salt and pepper

Method

1. 1

   Make a seasoning with salt, pepper, nutmeg, and pounded cloves.

2. 2

   Lard the shoulder of venison with bacon and season it well.

3. 3

   In a dish, mix white wine, vinegar, salt, bay leaves, and cinnamon.

4. 4

   Soak the venison for four hours, then roast it at a moderate distance from the fire, basting with the liquor.

5. 5

   Strain the dripping, add soup stock or gravy, thicken with flour and butter, squeeze in lemon, and add capers before serving.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 48. The excerpt below is the record exactly as published.

To Roast a Shoulder op Vbnison. (From **The Bnglish Honsewife.") Make a seasoning with salt and pepper, nutmeg and pounded cloves ; lard the shoulder of venison with fine rmOINIA COOKERY-BOOK. 88 bacon, and then season it very well in every part with this seasoning. Put into a dish a quart of white wine and a pint of vinegar, add some salt, half a dozen bay- leaves, and a stick of broken cinnamon. Stir all this well together, and then lay in the larded venison ; turn it once in half an hour, and from time to time pour some of the liquor upon the upper side of it with a spoon. When it has been four hours soaking lay it down to roast ; let it be at a moderate distance from the fire, and let it be well done, basting it all the time with the liquor. When the venison is enough done strain the dripping out of the pan, and add to it some rich soup stock ; or, if that be not in readiness, add some very strong gravy, and thicken it up with flour and butter ; when it is ready to serve up squeeze in a quarter of a lemon, and add a cup- ful of cape

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