Friday, December 28, 2007

Venison with Cameline Sauce

Boiled Venison - R 5/6

Original Recipe: Fresh Stag and Roe-Deer Venison: Parboiled, and larded its full length on the innner side of the meat then boiled in a change of water, with mace and a generous quantity of wine, cook it well and eat with Cameline Sauce. In a pasty: the meat parboiled and larded with fine spice powder put in; eaten with Cameline Sauce.

Per table (10 to a table)

No. Quantity Item Per 25

500 grams Venison 1.3 kilos venison

lard 500.0 grams lard



Parboil the venison (in wine and water). Lard the venison, change the water, boil with mace and wine. Cook until tender.

Cameline Sauce

Grind ginger, a great deal of cinnamon, cloves, grains of paradise, mace and if you wish, long pepper, strain bread that has been moistened in vinegar, strain everythign together and salt as necessary.

Per 25

1 tsp ginger

2 TBS cinnamon

0.5 tsp cloves

0.5 tsp grains of paradise

0.5 tsp mace

1 tsp long pepper

2 TBS vinegar


Wet the bread with vinegar. Mix spices together and blend thoroughly. This is an unboiled sauce. Season to taste.

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