French Spiced Venison
A historical recipe from 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908).
A historical recipe
365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Project Gutenberg eBook #10011.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- a cup of melted butter
- a cup of hot water
- a glass of sherry
- 1 onion
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Rub the venison with salt, pepper, vinegar, cloves and allspice;
- then put in a baking-pan.
- Pour over a cup of melted butter;
- add 1 onion sliced, some thyme, parsley, the juice of a lemon, and a cup of hot water.
- Let bake, covered, in a hot oven.
- Baste often with the sauce when nearly done.
- Sprinkle with flour;
- add a glass of sherry and let brown.
- Serve with celery and currant jelly.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Pastry brush