Venison Cutlets

Ingredients

• 2% lbs. of venison from back or loin
• Salt
• Scant Va lb. of butter
• % lb. of butter for gravy
• 3 tbsps. of flour
• 1 qt. of water
• % pt. of Madeira
• 1 pinch of sugar
• 1 clove
• 1 tsp. of meat extract
• % tsp. of lemon juice
• 1 pinch of pepper

Method

1. 1

   Skin and slice the meat, pound and salt.

2. 2

   Fry scraps with soup greens, stir in flour, add water and seasonings, cook slowly.

3. 3

   Fry cutlets in butter for 4 minutes, serve with strained gravy.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 55. The excerpt below is the record exactly as published.

VENISON CUTLETS. 2% lbs. of venison from back Salt or loin Scant Va lb. of butter For the Gravy. % lb. of butter 1 pinch of sugar 3 tbsps. of flour Salt 1 qt. of water 1 clove % pt. of Madeira 1 tsp. of meat extract Some soupgreens % tsp. of lemon juice 1 pinch of pepper Preparation: The meat is skinned, cut into % inch slices, each having a rib bone, then tlhey are pounded on both sides and salted. Chop the scraps and fry them with the soup- greens, lig-ht brown in hot butter, stir in the flour and brown it, add the water and season with salt, pepper, sugar, lemon juice, Madeira and clove and cook slowly for II/2 hours. Strain the gravy and put into it the meat extract and truffle slices and stew a little while. The cutlets are fried 4 minutes in the Yg lb. of butter; serve on a hot platter and pour the gravy, which should be smooth, over it. Remarks: You may also pour tomato or champignon gravy over tihe meat. The platter with the cutlets would look well garnished with pufF-paste scallops. — ^118 — No. 4— DEER OR DOE LIVER. Quantity lor 2 Persons. 1 deer or doe liver 1 tbsp. of chopped onion Salt 2 tbsps. of vinegar 1 pinch of pepper 2 tbsps. of water % lb. of butter % tsp. of meat extract % tbsp. of flour Preparation: The liver is washed and dried. Trim off the membrane, cut into even thin slices, salt and pepper and fry- quickly in the hot butter. Onion and flour are stirred in and stewed with the liver. Then the water, vinegar and meat ex- tract are added and cooked well ; when done, serve at once because the liver will get hard and tough when standing. No. 5— VENISON RAGOUT. Quantity for 6 Persons. 3 — 4 lbs. of venison 6 pepper-corns % lb. of butter 2 cloves 4 tbsps. of flour 1 bay-leaf 1 Vz qts. of water Juice of % lemon Vz onion, sliced 1 tumblerful of red wina Salt Preparation: The meat is cut into 3 inch squares. The ^ lb. of butter is browned with the flour, then water is added and all the spices and cooked 5 minutes. The meat is put into this gravy, the pot well covered and % hour before done, the red wine is added. If the gravy has boiled down too far, add some more water. When the ragout is done, take out the meat, strain the gravy and pour it over the meat, serve on a hot plat- ter. The gravy should be smooth. This meat should be cooked in an iron pot. Renxarks: Potato dumplings are nice with venison rag- out. No. 6— TO CARVE A LEG OF VENISON. Leg of deer, doe or reindeer may be carved like a leg of veal. From the leg, remove first the skin and membrane and you will recognize the parts called the fricandeaux. On top of the leg lies a flat piece, on the side of it a piece that has the shape of a small fillet. These pieces may be used for fricassee or they may be filled and roasted. You may leave these pieces on the leg and lard and roast it with them. The tail end is chopped off, chopped in small pieces, and with the last ribs which are attached to it, a soup is cooked. Remarks : All uncooked game keeps in vinegar or milk. — 119 — No. 7— SADDLE OF VENISON. Quantity for 14 — 16 Persons. 1 saddle of venison, 8 to 10 lbs. 2 tbsps. of white wine Salt 6 pepper-corns % lb. of butter 2 cloves % lb. of bacon for larding 2 tbsps. of flour 1 pt. sour cream 1 cup of water 1 tsp. of lemon juice 1 tsp. of meat extract, if necessary Preparation: The joints are chopped in several places so the meat lies flat in the pan, then it is skinned, washed, larded well, salted and fried on both sides in the hot butter ; then put into the oven with all the spices and left to roast for 2 to 3 hours, basting frequently with the sour cream. For the gravy, stir in the flour, brown it a little, then add the water and cook with the roast for 15 minutes. Strain the gravy and if the color is too light, add the meat extract. No. 8— LEG OF VENISON. Quantity for 14 — 18 Persons. 1 leg of venison, 10 lbs. 1 pt. of sour cream Salt 2 tbsps. of flour 6 pepper-corns 1 cup of water 2 cloves 1 tsp. of lemon juice % lb. of butter 2 tbsps. of white wine % lb. of bacon for larding Preparation: The preparation is the same as described in No. 7, only the time for frying is longer, from 3 to 3% hours. Remarks : If the meat is from an old animal, it is best to keep it in milk, wine or vinegar for 2 to 3 days. No. 9— ANOTHER FORM OF LEG OF VENISON. Quantity for 14 — 18 Persons. 1 leg of venison, 10 lbs. Some melted butter . Salt Rolled out bread dough 1 sheet of paper For the Gravy. % lb. of butter and 3 pepper-corns % lb. of drippings 2 tbsps. of flour Salt Bouillon cooked from remnants 1 clove 1 tumblerful of port wine Preparation : The meat is skinned, the bone trimmed out, washed and salted. A sheet of paper buttered or brushed with fine salad oil, is wrapped around the meat, then it is enveloped in a layer of white bread dough. Heat 1/4 lb. of drippings and 1/4 lb. of butter, place the leg of venison into it and roast for — 120 — 5 to 5y2 hours, basting it often. Remove paper and crust, When done, and brush the meat with gravy. The gravy is prepared by browning the flour in the drip- pings, adding all the spices, the port wine, and the bouil- lon, then cooking it well. If the gravy is too greasy, skim it olif and strain before serving. Currant jelly or apple sauce is served with this meat. No. 10— CHOPPED STEAK OF GAME. Deer, Doe, Boar or Wild Rabbit Meat is Used. Quantity for 6 Persons. 3 lbs. of meat Salt % lb. of bacon 1 pinch of pepper Va lb. butter Scant % lb. of butter for fryin

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