To Roast Venison

Ingredients

• 4 lb. venison
• 3 oz. good fat or dripping
• 1 table-spoonful port wine
• h pint milk or cream
• 1 gill of stock
• Pepper
• Salt
• one teaspoonful of currant jelly

Method

1. 1

   Baste first with milk or cream, and when absorbed, add the dripping, and baste frequently.

2. 2

   When cooked, lift the venison onto a hot dish; pour away the fat, leaving the sediment.

3. 3

   Add stock, pepper, salt, currant jelly, and port wine.

4. 4

   Stir until boiling, then strain the sauce over the venison.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 7. The excerpt below is the record exactly as published.

TO ROAST VENISON. 4 lb. venison. 3 oz. good fat or dripping. Red currant jelly. 1 table-spoonful port wine. h pint milk or cream. 1 gill of stock. Pepper and salt. Yen i. son is sometimes roasted in the same manner as mutton, but requires longer time at the fire. It is such a dry meat, that it requires great care in cookiug. Baste it 18 ROASTED VEAL — LAMB. first with milk or cream, and when this is all absorbed or dried rip, add the dripping, and baste still very frequently. When cooked, lift the venison on to a hot dish ; pour away the fat, leaving the sediment in the pan. Add to this the stock, pepper and salt, one teaspoonful of currant jelly

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