Venison Stew

Ingredients

• one-quarter of a pound of fresh mushrooms
• one-quarter of a pound of fresh mushrooms
• eight rounds of bread
• until there is but one pint of the liquid left
• Put the butter on the fire
• add the flour
• add a cupful of stock
• add the mushrooms and lemon juice
• add the venison, salt, and pepper
• add the venison, salt, and pepper

Method

1. 1

   Free the venison of skin, fat, and bone; cut it into cubes.

2. 2

   Boil bones and gristle with water, spices, herbs, and garlic until reduced to one pint.

3. 3

   Strain and cool.

4. 4

   Heat butter in a frying pan, add flour, stir until dark brown.

5. 5

   Gradually add strained stock, boil for ten minutes, then add venison, salt, and pepper.

6. 6

   Simmer for ten minutes, add mushrooms and lemon juice, cook six minutes longer.

7. 7

   Arrange meat on a warm dish, garnish with fried bread, serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 157. The excerpt below is the record exactly as published.

one-quarter of a pound of fresh mushrooms, and eight rounds of bread fried in clarified butter. Free the venison of skin, fat, and bone ; then cut it into cubes about an inch square. £fet the meat in a cool place. Put the bones and gristle into a stew-pan, with the water, spice, herbs, and garlic. Place on the fire, and boil until there is but one pint of the liquid left. Strain and cool this. Put the butter on the fire in a small frying-pan, and when it becomes hot, add the flour, and stir until it turns dark brown. Gradually add the strained stock to this mixture. Boil for ten minutes ; then add the veni- son, salt, and pepper, and simmer for ten minutes. At the end of that time add the mushrooms and lemon juice, and cook six minutes longer. Arrange the meat in a pyramid on a warm dish, and garnish the base with the fried bread. Serve very hot. Venison Cutlets. Cut the cutlets from either the ribs or a loin of veni- son, having them about an inch thick. Wipe carefully, and season with salt and pepper. Now dip them in melted butter, and dredge thickly with flour. Broil over a clear fire for ten minutes, turning constantly. Arrange on a hot dish, and season with salt, pepper, and butter. Serve currant jelly with them ; or currant jelly sauce or port sauce may be poured around them. VARIOUS MODES OF COOKING MEAT. 301 Fillets of Venison. Have two pounds of venison steak cut into strips about four inches long, three wide, and half an inch thick. Put them in a bowl for twelve hours with one gill of vinegar, half a gill of olive oil, one table-spoonful each of chopped onion and carrot, half a teaspoonful of pepper, a generous teaspoonful of salt, two bay leaves, and a sprig of parsley. Stir the mixture several times, that all parts of the venison may be well seasoned with the marinade. When ready to cook the fillets, free them of the mar- inade, and dredge lightly with flour. Set them in a cool place for ten minutes, while making the sauce. Next put two table-spoonfuls of butter in a stew-pan and on the fire. When it becomes hot, add two table-spoonfuls of flour, and stir until the flour gets browned. Gradually add a cupful of stock

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