Mrs Beetons Poultry and Game Revisited
Stewed Venison
A Shoulder of Venison
900ml (1½ pints) Weak Stock or Gravy
Mutton Fat, a few slices
2 glasses Port Wine
½ tsp Whole Pepper
½ tsp Whole Allspice
Pepper and Ground Allspice, to taste
Hang the venison until tender.
Remove the bone, flatten the meat with a rolling pin and place a few slices of mutton fat over it, which have been previously soaked for 2 or 3 hours in port wine.
Sprinkle with a little ground allspice and pepper, roll the meat up and bind and tie it securely.
Put it into a saucepan with the bone and the weak stock or gravy, whole allspice, black pepper and port wine.
Cover closely with a lid and simmer, very gently, from 3½ to 4 hours.
When quite tender, take off the tape and dish the meat.
Strain the gravy over it and serve it to table with redcurrant jelly.
Unless the joint is very fat, the above is the best mode of cooking it.
Time: 3½ to 4 hours.
Sufficient for 10 or 12 persons.
Seasonable. Buck venison, from June to Michaelmas; doe venison, from November to the end of January.
STEWED VENISON
1051. INGREDIENTS - A shoulder of venison, a few slices of mutton fat, 2 glasses of port wine, pepper and allspice to taste, 1-1/2 pint of weak stock or gravy, 1/2 teaspoonful of whole pepper, 1/2 teaspoonful of whole allspice.
Mode - Hang the venison till tender; take out the bone, flatten the meat with a rolling-pin, and place over it a few slices of mutton fat, which have been previously soaked for 2 or 3 hours in port wine; sprinkle these with a little fine allspice and pepper, roll the meat up, and bind and tie it securely. Put it into a stewpan with the bone and the above proportion of weak stock or gravy, whole allspice, black pepper, and port wine; cover the lid down closely, and simmer, very gently, from 3-1/2 to 4 hours. When quite tender, take off the tape, and dish the meat; strain the gravy over it, and send it to table with red-currant jelly. Unless the joint is very fat, the above is the best mode of cooking it.
Time - 3-1/2 to 4 hours.
Average cost, 1s. 4d. to 1s. 6d. per lb.
Sufficient for 10 or 12 persons.
Seasonable - Buck venison, from June to Michaelmas; doe venison, from November to the end of January.
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