Venison
From Soyer's standard cookery, 1912
Serves 6
Ensure the joint is well-seasoned and has enough space in the oven.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 159. The excerpt below is the record exactly as published.
Venison. Trim the joint of all skin and nerves. Roll in flour, cover the joint with fat ham, bacon, or dripping. Well season, ac- cording to taste; add two glasses of port wine (if desired). Seal joint in bag; allow plenty of space in the oven. Allow for joint of three pounds
Cook this with the app: pantry check, scaling, and the assistant.