venison-msg – 1/15/08
Medieval and modern recipes for venison.
NOTE: See also the files: meat-smoked-msg, organ-meats-msg, roast-meats-msg, sausages-msg, stews-bruets-msg, hunting-msg, butchering-msg.
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Stefan at florilegium.org
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Date: Wed, 08 Oct 1997 16:16:56 -0400
From: Aine of Wyvernwood <sybella at gte.net>
Subject: Re: SC - Small Feasts
<snip>
Later as an adult, each yr for about 12 yrs, I had this running party at new yrs...many told that they came for my venison pot roast. As I lived in the High
Country of Colorado where mule deer abound, sorta like rats on a wharf...
much of my diet was game.
I sear the venison on both sides, then roll in flour to make a light coating then sear again to sorta cook and bronw the flour...oh, before I drop the venison in the bit of hot olive oil, I added some crushed garlic about 2-3 cloves worth....
then the meat. Ater all that I add water to cover, then diced celery, onions
salt peper and a couple of bay leaves, and simmer on very low for ages until the
meat is fork tender. I serve it sliced with gravy over rice.
the gravy can be thickened one of two ways....with cornstarch or roux.
to make a roux you take a dry clean cast iron skillet on about medium heat....
add about 2 cups of flour...dry.... use a spatula or pancake turner to keep the
flour moving, the object is to brown the flour to a medium brown evenly without
burning. I only use a about 2 tablespoons to make the gravy, the rest can be
saved in an airtight container in the fridge for later use....
I add a bit of oil and drop into the broth....the oil melts and keeps the flour
from making lumpy gravy.
I use this same recipe with a pork roast as well...but, since my kids think that
garlic [which I love] is in the same category as poison...I only use a tiny
bit...
aine
Date: Fri, 6 Feb 1998 16:09:35 -0500
From: "Louise Sugar" <dragonfyr at tycho.com>
Subject: SC - Fw: recipe for venison
from one of my friends over in Steirbach...(actually the new Baroness as of
2 weeks from tomorrow)
- -----Original Message-----
Date: Friday, February 06, 1998 3:01 PM
Subject: recipe for venison
>Venison with Almonds
>
>6 servings
>
>1/2 c Crushed pineapple 2 c Cooked, cubed Elk or Deer
>2 tb Margarine or butter 1/2 c Sliced celery
>1 1/2 tb Cornstarch 1/2 c Slivered toasted almonds
>1/2 c Pineapple juice 1 ts Salt
>2 c Meat stock
>
> Brown pineapple in the margarine or butter for 5 minutes. Mix
> cornstarch with pineapple juice. Add mixture and meat stock to the
> browned pineapple. Cook over low heat, stirring constantly, until
> thickened. Boil 2 minutes, then add meat, celery, almonds and salt.
> Allow to heat through and serve with rice or chow mein noodles.
Date: Fri, 6 Feb 1998 16:09:53 -0500
From: "Louise Sugar" <dragonfyr at tycho.com>
Subject: SC - Fw: more venison
from one of my friends over in Steirbach...(actually the new Baroness as of
2 weeks from tomorrow)
- -----Original Message-----
Date: Friday, February 06, 1998 3:03 PM
Subject: more venison
>Roast Venison
>
>6 servings
>
> 4 lb Venison roast; 1 lg Onion (sliced)
> -elk,moose,or deer) 1 cn Tomatoes (14 oz can)
> 2 tb Flour MARINADE
> 2 Cloves garlic (minced) 1/2 c Vinegar
> 2 tb Brown sugar 2 Cloves garlic
(minced)
> 1 ts Prepared mustard 2 tb Salt
> 1 tb Worcestershire sauce Cold water to cover meat
> 1/4 c Vinegar or lemon juice
>
> Marinade the venison over night in the refrigerator. Season with
> salt, roll in flour and brown in hot skillet. Place in crock-pot
> cooker and add remaining ingredients. Cover and cook on low 10 to 12
> hours. MARINADE: Mix ingredients together in a bowl just large enough
> to cover venison with water. No need to stir this marinade. Use for
> "red" meats (including rabbits) or game birds.
Date: Fri, 6 Feb 1998 16:10:11 -0500
From: "Louise Sugar" <dragonfyr at tycho.com>
Subject: SC - Fw: roast venison
from one of my friends over in Steirbach...(actually the new Baroness as of
2 weeks from tomorrow)
- -----Original Message-----
Date: Friday, February 06, 1998 3:05 PM
Subject: roast venison
>Roast Leg of Venison, Unmarinated
>
> 10 servings
>
>10 Larding strips 1 1/2 - 2" 1 tb Powdered thyme
>(about 1/4-1/2 lb salt pork) 3 tb Flour
>6 lb Leg of venison Salt & pepper to taste
>2 Cloves garlic, sliced thin 2 1/4 c Stock or beef broth
>1/4 lb Butter, softened
>
>1. Lard the venison with the salt pork, adding the garlic slices after the
> salt pork has been inserted.
>
>2. Rub all surfaces of the leg with soft butter and dust with the powdered
>thyme.
>
>3. Put roast in uncovered roasting pan, add 1/2 cup liquid, and roast at 325¯F
>for about two hours. Venison should be srved rare, but not bloody, so figure
>about 16 minutes per pound.
>
>4. Turn off oven, open the door, and wave it open several times to reduce heat.
>Place the roast in a metal pan and keep hot--don not roast anymore.
>
>5. In the roasting pan, combine flour and drippings, stirring in the stock.
>Heat pan on stovetop and cook on high heat, stirring constantly, until gravy is
>thickened to proper consistency.
Date: Fri, 6 Feb 1998 16:10:31 -0500
From: "Louise Sugar" <dragonfyr at tycho.com>
Subject: SC - Fw: deer steaks
from one of my friends over in Steirbach...(actually the new Baroness as of
2 weeks from tomorrow)
- -----Original Message-----
Date: Friday, February 06, 1998 3:06 PM
Subject: deer steaks
>Onion Buttered Deer Steak
>
>1 servings
>
>Butter sauce:
>
> 1/2 c Butter 1/2 ts Dry mustard
> 1/4 c Minced onion 1/2 ts Freshly ground pepper
> 2 ts Worcestershire or soy sauce
>
> In small saucepan, combine ingredients. Heat together until butter
> melts. Broil 3 to 4 inches from heat for 10 to 12 minutes each side
> for rare, 14 to 16 minutes for medium, brushing with butter mixture.
Date: Fri, 6 Feb 1998 16:10:49 -0500
From: "Louise Sugar" <dragonfyr at tycho.com>
Subject: SC - Fw: easy venison roast
from one of my friends over in Steirbach...(actually the new Baroness as of
2 weeks from tomorrow)
- -----Original Message-----
Date: Friday, February 06, 1998 3:09 PM
Subject: easy venison roast
>Easy Venison Roast
>4 servings
>
>3 lb Chunk of venison roast
>2 tb Liquid smoke
>2 c Onion - 2 inch dice
>3 tb (or more) Worchestershire
>
>3 tb (or more) Soy Sauce
>2 c Potato - 2 inch dice
>1 c Carrots - 2 inch dice
>1 c mushrooms sliced
>1/2 c Beef broth
> Put a LARGE oven cooking bag in an oblong baking pan (so
> that the bag fits inside the pan). To the bag, add the venison. Add
> all liquids, then veggies around the meat. Put the 'shrooms on top of
> everything else, then the spices on top of them. You want to have
> about 1 inch of liquid in the bottom of the bag, so if you need more,
> add a little water (or white wine!- white wine is very nice.)
>
> Seal bag. Poke several small holes in top of bag to let steam escape.
> Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they
> won't overcook).
Date: Thu, 28 May 1998 14:40:03 -0400
From: renfrow at skylands.net (Cindy Renfrow)
Subject: Re: SC - Subing????
>By chance does someone have a period recipe for Deer Stew/Roast <snip>
From "Take a Thousand Eggs or More", v2 p. 464:
Harleian MS. 4016, c. 1450
6 Venyson in broth. Take rybbes of venyson, and wassh hem faire in Water,
And streyn the Water thorgh a Streynour into a faire potte, and cast [th]e
Venyson thereto, parcely, Sauge, powder of peper, cloue[3], Maces, Vinegre,
salt, And late hem boile til [th]ei be ynow, & serue it forth.
6 Venison in broth. Take ribs of venison, and wash them fair in Water, And
strain the Water through a Strainer into a fair pot, and cast the Venison
thereto, parsley, Sage, powder of pepper, cloves, Maces, Vinegar, salt, And
let them boil till they are enough, & serve it forth.
Cindy Renfrow/Sincgiefu
renfrow at skylands.net
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
Date: Thu, 28 May 1998 20:32:21 -0600
From: pndarvis at execpc.com
Subject: Re: SC - Subing????
>Loose the dead goat, and no the juniper berries are for flavor[they help
>cover a gamey taste if the deer has one] and you got a good recipe[though you
>might try throwing in some red currents as well as the pine nuts if you like]
>margali
Actually I found that if you have a bit of venison you are worried
about being gamey, we (meaning Kateryn and I) found a Middle Eastern
recipe that is completely period that uses vegetable broth that has a
strong onion base and rosemary for broiling the venison first. You
then add the braised or broiled chunks with whole beans like large
green beans and stewed tomatos, plus some more of the broth. we found
simmering the venison with the broth mix added better flavor because of
the meat juices being mixed in. It got rave reviews, but since I'm the
vegetarian I only tasted the broth.
Elisabeth the Terrible
shari burnham
Date: Tue, 16 Jun 1998 10:14:40 -0500
From: Haynes <"an1197 at arrownet.com" at mail.arrownet.com>
Subject: Re: SC - venison
Micaylah wrote:
> And there may also be venison farms, <snip>
There is an Deer Farming Organization that takes their venison
seriously: try this URL: http://www.nadefa.org/
There are links to venison producers.
Bill
Date: Fri, 19 Jun 1998 09:18:13 -0700
From: Susan Fox-Davis <selene at earthlink.net>
Subject: Re: SC - venison
Here in the Barony of Angels, we get New Zealand farm venison from
better butchers. Available in haunches, chops, chopped for stew and
ground. One of my best 'improve' dishes has been 'Bambi Bourgignon,' a
simple stew of venison, cheap red wine, onions and torn-up rye bread,
those being what I had on hand for thickening. CHEAP jug wine is
preferred over good drinkable stuff, its acid and tannin content having
a tenderizing effect.
> > >It used to be that raising deer, boar, bear, et al for the table was
illegal in the USA. Why, I have no idea, as we have such a large and
wonderful fish farm program for re-stocking lakes, streams, etc. Almost
every state has something like that. >>>
I don't know why either. Our local deer, the small mule deer, is said
to be not particularly good eating.
Selene
Date: Mon, 16 Nov 1998 01:47:04 EST
From: Mordonna22 at aol.com
Subject: Re: SC - Venison
wulf at hilconet.com writes:
> I have an odd request..I need some good medieval recipes for roasts
> of venison. I am not picky about the method of cooking.
Not Period, but I do have three ideas:
Cover roast in bacon or suet, salt, pepper, parsley, and thyme. Wrap in
aluminum foil. Roast over a slow fire.
Cut into steaks (1/2 to 3/4 inch thick), hack meat with the open end of a coca
cola bottle or the weapon of your choice until tenderized and about half as
thick. Soak overnight in buttermilk. Add salt and pepper. Dredge in plain
flour. Fry in hot oil or lard.
Cut into small chunks and grind with an equal amount of beef suet. Add
seasonings of your choice. Make patties and grill over an oak or hickory
fire.
Mordonna DuBois
Kingdom of Atenveldt
Date: Mon, 16 Nov 1998 03:17:44 EST
From: korrin.daardain at juno.com (Korrin S DaArdain)
Subject: Re: SC - Venison
On Sun, 15 Nov 1998 19:48:15 +0000 wulf at hilconet.com writes:
> I have an odd request..I need some good medieval recipes for
>roasts of venison. I am not picky about the method of cooking...it can be on
>spit, or in a conventional oven, but I am getting desperate for some
>variety. This years hunting season is REALLY testing my knowledge of
>game cooking (not that it was very large to begin with lol) and I
>would really appreciate the assistance.
>
>Lady Elsbeth
>Touen
These are the only ones that I have that are medieval.
Korrin S. DaArdain
Kitchen Steward of Household Port Karr
Kingdom of An Tir in the Society for Creative Anachronism.
Korrin.DaArdain at Juno.com, (www.geocities.com/NapaValley/Vineyard/1709)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Broiled Venison
The Medieval Cookbook by Maggie Black Chapter 7, ³Courtly and
Christmas Feasting² posted by Tiffany Hall-Graham
The syde of a dere of hie grece. Wesch hem, do hem on a broch.
Scotch hem ovyrtwarte & ayenne crosswyse in the maner of losyngys in the
flesch syde. Rost hym; take redde wyn, poudyr of gynger, poudyr of pepyr
& salt, and bast hit till hit be thorow. Have a chargeour undyrneth &
kepe the fallyng, and bast hit therwith ayene. Then take hit of & smyte
hit as thu lyst & serve hit forth.
6 x 1-cm/ 1/2-inch-thick slices venison fillet or haunch
Bacon fat or lard for rubbing
Pepper sauce for veal or venison to serve
Basting Sauce:
350 ml/12 fl oz/1 1/2 cups red wine
3 tablespoons oil
1/8 teaspoon ground ginger
1/8 teaspoon Salt and
1/8 teaspoon Black pepper
Venison fillet was the most prized cut. It might be scored in lozenge
shapes with a knife point or parboiled and larded with salt pork before
being spit-roasted whole. Modern farmed venison, however, seems to be
tenderized better by being marinated. Combine all the basting sauce
ingredients and soak the venison slices in the sauce for at least 2-3
hours; elderly meat will need longer. Pour off the sauce into a jug when
you are ready to cook. Put the meat on a board and pat it dry, then nick
the edges of the slices and rub them all over with the fat. Thread the
slices on skewers or lay them on a greased grill grid. Heat the grill to
medium-high and grill the meat like steak until medium-rare or well done,
as you wish. (For well-done meat, reduce the temperature after searing
both sides and cook slowly.) Baste the meat with the reserved basting
sauce while cooking and turn it once using a fish slice; do not prod it
with a fork. When done, transfer the slices to a warmed serving platter,
and serve at once, with the hot Pepper Sauce in a sauce boat.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Stekys of Venson or Bef (Cinnamon Beef)
From Halreian MS 279. Posted by Rudd Rayfield (RuddR at aol.com)
Take venyson or Bef, & leche & gredyl it vp broun; (th)en take
Vynegre & a litel verious, & a lytil Wyne, & putte pouder perpir
(th)er-on y-now, and pouder Gyngere; & atte (th)e dressoure straw on
pouder Canelle y-now, (th)at (th)e stekys be al y-helid (th)er-wyth, &
but a litel Sawce; & (th)an serue it forth.
(I substitute apple juice and cider vinegar for verjuice.)
2 pounds lean venison, beef, veal, or pork steaks
1 T wine vinegar
1 T cider vinegar
3 T unsweetened apple juice
1/4 C dry wine
1/4 tsp each black pepper and powdered ginger
Cinnamon to taste
Trim the steaks and cut them into thin strips about three inches
long. Cook the meat through in a heavy frying pan, over medium heat, or
in a broiler, or on a griddle or grill. In a bowl, combine the two kinds
of vinegar, apple juice, wine, pepper and ginger. Place the meat on a
serving dish, pour the sauce over it, and sprinkle it with cinnamon
before serving. Serves four to six.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Date: Mon, 16 Nov 1998 15:54:51 -0600
From: "Diana Skaggs"<upsxdls at okway.okstate.edu>
Subject: SC - Venison recipe OOP
If the venison came from a young buck or doe, I've chunked or ground
it and made "Deer Stroganof"
1# venison stew meat
Flour, salt & pepper
1 Tbsp vegetable oil
1 bay leaf
1 large onion, chopped
4 oz can mushroom ends & pieces
2 cups beef stock
1/4 cup dry red wine
&n