Mutton a la Venison
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United States
Known as an American recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 6 ingredients
- Pickle
- Water
- Vinegar
- one large sliced onion
- six pound leg of mutton
- Roast
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
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
Chef Wood
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- Three days before it is needed place five to six pound leg of mutton in pickling, two-thirds vinegar to one of water, sufficient to cover meat, one large sliced onion, two bay leaves.
- Turn the meat twice a day.
- When wanted take out of pickle, and roast same ate any other meat.
- Season well.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Spatula