Venison Cutlets
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Black-currant jelly is preferred over red for flavor.
Presented as published in 1880. 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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 62. The excerpt below is the record exactly as published.
Venison cutlets may be prepared in a very similar manner. The cutlets should be cut off a neck of venison and trimmed, leaving on as much fat as possible. Some black- 39 HOUSEKEEPERS GUIDE. currant jelly, cipnamon, cloves, lemon- peel, and port wine should be thrown into a heated jar, as before directed, and the raw cutlets put into the jar with them. The jar should be tied over as before with a piece of bladder. The cutlets should be kept in till the jar is quite cold. By this means the meat itself gets impregnated with the flavour of the wine, cinnamon, etc. They can be afterwards cooked over a clear fire, i.e., grilled after being dipped in clarified butter. In the case of hare or venison being somewhat high, it will generally be found that black-currant jelly is superior to red, though the latter is more frequently used. CURRANT JELLY, RED.— Red-currant jellyis usuallyserved with roast mutton, hare, jugged hare, venison, etc. It can also be used in exactly the same manner as black-currant jelly
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