Venison with Mushrooms a la Edward

Ingredients

• shoulder of venison
• one pound of button mushrooms
• one cup water
• half cup sherry
• pepper
• salt
• one tablespoon butter
• two tablespoons flour
• one cup mushroom juice
• one cup of the juice that the venison cooked in

Method

1. 1

   Cut the venison into square pieces and simmer with water, pepper, salt, and carrots for about 1.5 hours.

2. 2

   Cook mushrooms in water and sherry for 15 minutes.

3. 3

   Make a sauce with butter, flour, mushroom juice, and venison cooking juice, stirring until smooth.

4. 4

   Add mushrooms and meat, simmer for 15-20 minutes, then serve garnished with parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 361. The excerpt below is the record exactly as published.

Venison with Mushrooms, a la Edward Venaison aux Champignons, a la Edouard Cut shoulder of venison in square pieces, put in oven with water sufficient to cover it, pepper, salt, and carrots; let simmer slowly until tender — about one and a half hours. In the mean¬ time, take one pound of button mushrooms, peel and wash, put on the stove in one cup water and half cup sherry, cook for about fifteen minutes. When the meat and mushrooms are done, put one tablespoon butter in a saucepan, add two tablespoons flour, one cup mushroom juice, and one cup of the juice that the veni¬ son cooked i

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