Venison en Casserole (Chevreuil en Casserole)

Ingredients

• 1£ lbs. venison
• £ lb. bacon
• 1£ oz. flour
• 3 gills water
• ltable-sp.choppedonion
• 1 dessert-sp. red-currant jelly
• 1 tea-sp. lemon juice
• Seasoning
• Forcemeat balls.

Method

1. 1

   Choose a nice fleshy piece of venison, wipe it and trim it carefully, and cut it in pieces about an inch square.

2. 2

   Trim all rind and rust from the bacon, and cut it in thin strips.

3. 3

   Fry the bacon gently in a hot frying pan without browning it too much.

4. 4

   Place the bacon in an earthenware casserole.

5. 5

   Coat the venison pieces with flour and fry them in the bacon fat until brown.

6. 6

   Add water to the frying pan, stir, and strain over the venison.

7. 7

   Add onion, red-currant jelly, lemon juice, and seasoning.

8. 8

   Cover and stew slowly until the meat is tender, about 2 to 2.5 hours.

9. 9

   Add forcemeat balls 15 minutes before serving.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 481. The excerpt below is the record exactly as published.

Venison en Casserole (Chevreuil en Casserole) 1£ lbs. venison. £ lb. bacon. 1£ oz. flour. 3 gills water, ltable-sp.choppedonion 1 dessert-sp. red-currant jelly. 1 tea-sp. lemon juice. Seasoning. Forcemeat balls.

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