Venison Chops, Port Wine Sauce
From Louis' every woman's cook book, 1910
Serve with griddled sweet potatoes.
Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 36. The excerpt below is the record exactly as published.
VENISON CHOPS, PORT WINE SAUCE ^ Cut as many chops from a saddle of venison as re- quired. Season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.