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 | |||||
mace | ||||||||
Method | ||||||||
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 | ||||||
Method | ||||||||
Wet the bread with vinegar. Mix spices together and blend thoroughly. This is an unboiled sauce. Season to taste. |
Friday, December 28, 2007
Venison with Cameline Sauce
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