Venison—German

Ingredients

• Wrap the venison
• a quart of vinegar
• a quart of sour milk
• a clove of garlic
• a sliced carrot
• a few cloves
• and pepper corns
• two bay leaves
• lard plentifully with bacon or salt pork
• sprinkle with salt
• and pepper
• and flour
• a pint of sour cream
• serve with noodles

Method

1. 1

   Wrap venison in cheese cloth and hang for five or six days.

2. 2

   Place in a deep dish, cover with vinegar and sour milk, garlic, carrot, cloves, peppercorns, and bay leaves.

3. 3

   Baste several times a day for two days.

4. 4

   Remove, lard with bacon or salt pork, sprinkle with salt, pepper, and flour, and roast in a moderate oven, basting often.

5. 5

   For the sauce, add half the pan-gravy to sour cream, scraping the sides of the pan for flavoring.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 60. The excerpt below is the record exactly as published.

ENISON— GERMAN Wrap the venison in a cheese cloth and hang in a well ventilated place for five or six days. Place in a deep dish, cover with a quart each of vinegar and sour milk, a clove of garlic, a sliced carrot, a few cloves and pepper corns, and two bay leaves. Baste several times a day for two days. Remove and lard plentifully with bacon or salt pork; sprinkle with salt, pepper and flour and roast in a moderate oven, basting often with fat until done. For the sauce add to half the pan-gravy a pint of sour cream, scraping the sides of the pan well for the flavoring. Serve with noodles

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