Venison Steak

Ingredients

• Prepare in the regular way
• season with salt
• season with pepper

Method

1. 1

   Season the venison steak, put in a bag, seal, and cook for an hour and twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 25. The excerpt below is the record exactly as published.

Season with pepper, salt and a little butter. For the breast, take a pint of bread crumbs free from crusts. Fry a half onion cut fine in a very little butter or vegetable oil until ten- der but not brown. Season nicely with chopped parsley and thyme, not too much. Salt and pepper and moisten with one beaten egg. Fill the breast and sew body and breast neatly, pulling the skin of the breast over the stuffing, and fastening in place with the wings which should be turned back to hold the skin in place. Rub the outside of the bird with flour mixed with salt and pepper, cover the breast with slices of fat salt pork tied on. Now slip breast down into a thoroughly greased bag or preferably two bags, one outside the other, the outside one also well greased. Lay some of the fat from the turkey or a few strips of bacon over the bag, and put on the grate, seam up. Slip under 60 STANDARD PAPER BAG COOKERY the grid on the bottom of the oven a dripping pan half full of water to keep the bird moist, and prevent any fat leaking through in case the bag should burst. Be care- ful not to let the bag touch the side of the oven. Light both burners of the gas stove for five minutes to get the oven hot for the start. Turn out one and roast about an hour and three-quarters for a twelve pound bird. Lift out carefully, sliding the pancake turner under it to get it out easily and put it on hot platter. For the gravy, clean the giblets thoroughly and put to cook with the neck in water to cover well. Add one onion cut up and cook until tender. Chop fine and thicken slightly with browned flour or caramel which is simply sugar browned in a pan with a little boiling water. Venison. — For roasting, the saddle is best. As the meat is naturally dry, it must be well larded with strips of firm fat pork. Sprinkle with salt and pepper and rub over with pork drippings. Put in large well greased bag, add two glasses of port or claret, seal and bake in moderate oven. For a roast of three pounds, allow an hour and ten minutes. For an eight pound roast, two hours and a half. Serve very hot with red or black cur- rant jelly. Venison Steak. — Prepare in the regular way, place in wooden cookery dish and season with salt

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