Venison Chops with Grapes

Ingredients

• six neat venison fillets
• a sliced onion
• two tablespoonfuls of oil
• two tablespoonfuls of vinegar
• a sprig of thyme
• a bay leaf
• a teaspoonful of black pepper
• a teaspoonful of salt
• a pound of good white grapes
• a tablespoonful of melted butter

Method

1. 1

   Flatten venison fillets and marinate in onion, oil, vinegar, thyme, bay leaf, pepper, and salt for an hour.

2. 2

   Fry grapes in butter for 6 minutes.

3. 3

   Grill venison for 12 minutes, arrange on a dish, and garnish with grapes.

Nutrition per serving

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 250. The excerpt below is the record exactly as published.

Venison Chops with Grapes) Hamedaler Chas-brodli (Swiss Rarebit) Lammbi mit Knopfli (Lamb with Dumplings) Vergoldete Kliechli Honig Pudig (Golden Fritters) (Honey Pudding) Friichte (Fruit) Schwarze Kaffi (Black Coffee) 626 SWITZERLAND En Unklari Herdopfel Subbe. (Potato Soup.) Cut in very thin slices three pounds of raw lean veal, four ounces raw ham, four white onions, and six leeks, and fry in two ounces of butter for ten minutes, stirring occasionally. Put in four raw potatoes thinly sliced, with a bunch of parsley, one of chervil, three bay leaves, and a teaspoonful of coriander seeds. Moisten with half a gill of white wine, three quarts of white broth, and two quarts of water ; season with two teaspoonfuls of salt and one teaspoonful of pepper ; mix, and let boil for ten minutes. Cover pan, and set in oven for an hour and thirty minutes ; pass the puree through a sieve into a basin, then through a very fine sieve into another pan. Place pan on a brisk fire, pour in two gills of cream with an ounce of good fresh butter, mix well, and as soon as it comes to the boil serve with bread crotons separately. Sornle Garniert. (Trout Garnished.) Put two slices of onion, two slices of carrot, a sprig of parsley, a clove, and twenty-four coriander seeds in a well-buttered baking-dish. Place on top of these a trout weighing about three pounds, the skin of which has been carefully scraped ; pour in sufficient white wine to just cover the fish, but not more. Cover closely with a well-buttered paper and steam in the oven for half an hour or longer, if need be, but see that the trout does not lose its shape. Remove the skin carefully, ■taking care not to break the flesh of the fish, and place 627 BANQUETS OF THE NATIONS it in the centre of an oval dish, with its belly at the bottom and the back slightly arched. Decorate its back with thin slices of truffles, cucumber, and bottled mushrooms, and the red parts of a langouste or lobster cut in fancy shapes. Garnish the sides of the dish at the bottom with slices of truffles, cucumbers, and bottled mushrooms, and at the ends with tastefully arranged heaps of crayfish tails, pieces of langouste, or lobster, and small potatoes twice the size of a hazel nut. Serve shrimp sauce in a separate dish. Shrimp Sauce. Put three large handfuls of unshelled boiled shrimps in a mortar with six ounces of good butter. Pound these at least twenty minutes and pass through a fine sieve. Strain very carefully half a pint of the stock in which the fish was steamed. Put it into a pan along with half a pint of wine, six ounces of the shrimp butter, two ounces of fresh butter, the yolks of five or six eggs, a scrape of nutmeg, and if need be, a small pinch of salt. Put a pan full of water on the fire, in which place the pan containing the mixture. Stir briskly at first, then more slowly, and continue doing so till the sauce is of a good consistency. May be served with any kind of boiled fish. Lobster and crayfish sauces may be made the same way. Reh-coteletli mit Trubel. (Venison Chops with Grapes.) Trim and neatly flatten six neat venison fillets. Place in an earthen dish a sliced onion, two tablespoonfuls 628 SWITZERLAND each of oil and vinegar, a sprig of thyme, bay leaf, teaspoonful each of black pepper and salt. Put fillets in this and steep for an hour, being careful to turn them now and again. Pick from stems a pound of good white grapes, thoroughly heat a tablespoonful of melted butter in a frying-pan, put in the grapes, fry for six minutes, frequently tossing, and keep hot. Wipe the fillets of venison and place them on a gridiron and grill for about twelve minutes, turning occasionally. Arrange neatly on a dish. Garnish with grapes. Serve with apple and celery salad. Hamedaler Chas-brodli. (Swiss Rarebit.) Grate five ounces Gruyere cheese. Put a gill of white wine in a saucepan, and as soon as it comes to the boil add the cheese, with half a saltspoonful of paprica pepper and one teaspoonful of Worcester sauce. Mix with a wooden spoon till thoroughly melted, add two egg yolks, and stir quickly while cooking for three minutes. Butter some small rounds of toast (about the size of a five-shilling piece) , heap the mixture on top, and serve very quickly. A little flour may be substituted for the eggs. Welsh rarebit is made the same way, only using beer or milk instead of the wine, and no eggs. Lammbi mit Knopfli. (Lamb with Dumplings.) Cut two pounds of lamb from a leg into pieces one and a half inches square. Heat one tablespoonful of butter in a saucepan, add the lamb, season with a 629 BANQUETS OF THE NATIONS saltspoonful of salt and half a teaspoonful of paprica pepper. Stir well with a wooden spoon, and briskly cook for ten minutes, or until of a good golden colour ; then add one tablespoonful of flour, a sliced carrot, and a sliced onion. Stir well again, moisten with a gill of claret, half a pint of broth, half a gill of tomato sauce, and one gill stock cullis, adding a bay leaf

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