Venison Shoulder Marinade

Ingredients

• a pint of vinegar
• a tea-spoonful of black pepper
• four ounces of fat bacon
• a pinch of cayenne
• a little grated nutmeg

Method

1. 1

   Mix vinegar and pepper to create a marinade.

2. 2

   Remove bones from the venison shoulder, flatten it, and marinate for twelve hours.

3. 3

   Mince the removed meat with bacon, cayenne, and nutmeg, spread on the shoulder, roll, bind, and roast.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2208. The excerpt below is the record exactly as published.

a pinch of cayenne may be added to this sauce if Uked. No. 6. Put a quarter of a pint of strong unflavoured mutton gravy into a saucepan, and add a large glassful of claret, and a small glassful of raspberry vinegar. Simmer the sauce till it is hot, and serve. Venison, Shallot for [see Shallot for Venison) . Venison, Shoulder of. Marinaded. — Make a marinade by mixing together a pint of vinegar and a tea-spoonful of black pepper. Remove the bones from a shoulder of venison, flatten it on a table, and lay it, with the neck (from which half a pound of the meat has been cut), in the marinade. Let it lie for twelve hours. Mince the meat which was cut off with four ounces of fat bacon, and add a pinch of cayenne and a little grated nutmeg

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