Venison Cutlets a la Gustaf Adolf

Ingredients

• cut the cutlets from the leg, about one inch in thickness
• butter
• pepper
• salt
• half a cup port wine
• a teaspoon of cornstarch
• some water

Method

1. 1

   Cook the cutlets in butter, sprinkle with pepper and salt, and brown on both sides.

2. 2

   Arrange on a hot platter.

3. 3

   Thicken the pan drippings with port wine and cornstarch dissolved in water, then pour over the cutlets.

4. 4

   Serve with green peas or potatoes.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 360. The excerpt below is the record exactly as published.

butter, pepper, and salt; brown the venison around in a pan over a hot stove (turning it, take care not to let it burn). When done, put in a pan a tablespoon flour, some broth or consomme if at hand, make a simmery gravy, THE SWEDISH, FRENCH, AMERICAN COOK BOOK 243 add one cup of Madeira wine, let simmer from one to one and a half hours with a tight cover, adding some onions and carrots to the pot. When done, take out, put on a hot platter, glaze with a brown glaze, garnish with parsley, and pour over a game port wine sauce. This can be served with the salad or as an entree. It can also be served as a roast with potatoes and green vegetables. Garnished Saddle of Venison ( Selle de Venaison garnie ) Select a nice saddle of venison that has been hanging for a long time, beat well with a rolling pin and tie up plump; put in a pan with some onions, carrots, pepper, salt, and some water and roast from thirty to fifty minutes (baste it now and again while roasting). Leave in an open oven and let stand from ten to fifteen minutes to loosen the blood. When carving, follow the backbone, cut out the meat, carve in thin slices, then put it back in place; decorate with a bunch of parsley tied around a silver skewer and stuck in one end of the saddle; garnish with stuffed tomatoes or croustades filled with peas, artichoke bottoms, etc., around. Make a brown gravy from the pan it is cooked in and strain; put it around — if not sufficiently brown, color with kit¬ chen bouquet. This is a very expensive piece of meat and used as a joint for a dinner party. Serve with currant jelly, potatoes, green vegetables, and corinthienne sauce. ( Venison Cutlets ( Cotelettes de Venaison ) a la Gustaf Adolf Cut the cutlets from the leg, about one inch in thickness. Put butter in a pan; add the cutlets, sprinkle with pepper and salt, cook until brown on both sides. Dish up on a hot platter, in circu¬ lar style — one resting on top of another; put a paper frill in each. Put half a cup port wine in the pan the cutlets cooked in, thicken with a teaspoon of cornstarch

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