To Stew a Shoulder of Venison

Ingredients

• shoulder of venison
• season it well with cayenne
• season it well with salt
• pounded mace
• a very small proportion of allspice
• thin slices of the fat of a loin of well-fed mutton
• as much good stock made with equal parts of beef and mutton
• a glass or more of claret or of port wine
• as much salt and cayenne as will season the gravy properly

Method

1. 1

   Bone the joint and flatten it.

2. 2

   Season with cayenne, salt, mace, and allspice.

3. 3

   Lay mutton fat slices over it, roll and bind tightly.

4. 4

   Place in a vessel and cover with stock.

5. 5

   Stew slowly for 3 to 3.5 hours, turning halfway.

6. 6

   Serve with Espagnole or thicken the gravy with rice-flour and wine.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 262. The excerpt below is the record exactly as published.

TO STEW A SHOULDER OF VENISON. Bone the joint, by the directions given for a shoulder of veal or mutton (see Chapter XI.) ; flatten it on a table, season it wTell with cayenne, salt, and pounded mace, mixed with a very small proportion of allspice ; lay over it thin slices of the fat of a loin of well-fed mutton, roll and bind it tightly, lay it into a vessel nearly of its size, and pour to it as much good stock made with equal parts of beef and mutton as will nearly cover it ; stew it as slowly as possible from three hours to three and a half or longer, should it be very large, and turn it when it is half done. Dish and serve it with a good Espagnole , made with part of the gravy in which it has been stewed ; or thicken this slightly with rice -flour, mixed with a glass or more of claret or of port wine, and as much salt and cayenne as will season the gravy properly

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