Venison Cutlets
A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).
A historical recipe
Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.
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 3 ingredients
- 1 tumbler currant jelly
- 1 tablespoonful butter
- 1 wineglass of wine
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Give the cutlets the shape of a ham;
- broil them on a gridiron.
- Take 1 tumbler currant jelly, 1 tablespoonful butter, 1 wineglass of wine, salt and pepper to taste and make a hot sauce.
- Heat the dish to put the cutlets on, and pour the sauce over them.
- Serve hot.
- Serve Saratoga potatoes with it, placing them in center of dish.
Plating
Cookware for this recipe
-
Grill or grill pan