Venison, Breast of, Stewed

Ingredients

• Cut up the back ribs or the breast of venison into small neat pieces
• fry them in butter
• three or four sliced onions
• a small quantity of bacon cut into dice
• a cupful of good stock
• a glassful of port or claret
• a small bunch of sweet herbs
• half a teaspoonful of anchovy
• a little pepper
• a little salt

Method

1. 1

   Flour and fry venison with onions and bacon.

2. 2

   Drain fat, add stock, port, herbs, anchovy, pepper, and salt.

3. 3

   Simmer until tender, thicken gravy, strain, and serve with toasted snippets.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2196. The excerpt below is the record exactly as published.

a little salt and cayenne, and pour over all as much stock as will cover the bones, &c. Put the lid on the jar, and place it in a sauce- pan of boihng water. Keep the water boiling round it for two hours. Season the slices of venison with pepper and salt, and fry them in butter till they are browm. Strain the gravy, stir a glassful of port into it, and put it, with the meat, into a clean saucepan. Simmer all gently together till the venison is done enough. Put the meat on a dish, pour the gravy over and round it, and serve very hot. Send red-currant jelly to table as an accompaniment. Time to simmer the meat in the gravy, a qixarter of an hoirr. Probable cost of venison, very un- certain. Sufficient for six or seven persons. Venison and Hare Pie. — In making this pie be sure that both the venison and the hare are thoroughly well kept. Take the flesh in one piece from a neck of venison, and cut it to the length of the pie-dish ; season with salt, cayenne, and pounded mace. Divide the hare into pieces not larger than an egg. Take out the bones, and fill the cavities with good veal forcemeat. Line the edges of a pie-dish with good pastry. Lay tlie venison in the centre, and arrange the pieces of hare closely round it. Put forcemeat in the dish to fill up the empty spaces, and lay two or three spoonfuls of jellied gravy on the top. Place the cover on the pie, and ornament according to taste. Bake in a well-heated oven. When done enough, pour into it, through a pointed strainer, a little additional gravy. This gravy may be made 38 follows : — Put the bones and trimmings of the hare and venison into a saucepan with a slice of lean ham, six or eight peppercorns, two cloves, a little salt, and as much stock or water as will cover the ingredients. Simmer the liquor till it is plea- santly flavoured and so strong that it will jeUy when cold. Let it cool, clear it entirely from fat, and it will be ready for use. If pre- ferred, the pie may be made entirely of venison. Time to bake the pie, two hours. Probable cost, hare, from 3s. 6d. ; venison, very uncertain. Venison, Beef Potted in Imitation of. — Put eight or ten pounds of lean beef into a deep dish, pour a pint of -wine over it, and let it lie for two days, se;isoning well with mace, pepper, salt, and a clove of garlic ; then lay it in a closely-covered pot along with the wine— add another glassful if there is not enough — and bake for three hours in a quick oven. "When cold, pound the meat to a paste, and pot in the usual way. Venison, Beef to Imitate {sec Beef to Imitate Venison). Venison, Boiled.— In the American hunt- ing grounds, where venison is very plentiful, it is sometimes boiled lilvc mutton, and served with mashed turnips and cauliflowers. This method of dressing it is, however, by no means to be recommended. Venison, Breast of, Stewed.— Cut up the back ribs or the breast of venison into small neat pieces. Flour these, and fry them in butter with three or four sliced onions and a small quantity of bacon cut into dice. When the meat is lightly browned, drain away part of the fat, and pour over the meat a cupful of good stock and a glassful of port or claret, and add a small bunch of sweet herbs, half a tea- spoonful of anchovy, and a little pepper

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