Venison with Prunes

Ingredients

• a piece, about 4 pounds, of venison
• 1 cup of claret
• 1 cup of consomme
• 1 stick of cinnamon
• a spoonful of sugar
• salt
• pepper
• some parsley
• 2 dozen large prunes

Method

1. 1

   Brown the venison in butter or dripping on both sides.

2. 2

   Add claret, consommé, cinnamon, sugar, salt, and pepper.

3. 3

   Cook for 1 hour, then add soaked prunes and cook for an additional 2 hours.

4. 4

   Strain the sauce, arrange prunes as a border, and pour the sauce over all.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 41. The excerpt below is the record exactly as published.

salt, pepper. Mix all this, finely chopped, and bake it a half hour in an oiled tin ; when cold, slice it. Line a mould with jelly, made as above, and fill in layers with forcemeat, jelly, and rabbit, cut in slices. Cover the top with jelly, — it must be melted in order to do it right, — and set on ice. Turn out and serve with mayonnaise dressing. VENISON (as cooked in Roumania). Lard a piece, about 4 pounds, of venison from the leg, and brown it, in butter or dripping, on 117 With a Saucepan over the Sea both sides. Add i cup of claret, i cup of con- somme, I stick of cinnamon, a spoonful of sugar, salt, and pepper, and some parsley. When cooked 1 hour, add 2 dozen large prunes

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