All wild animals that are fed for human food come
under the name of “game,” and in its management
the skill of the cook is shown. Game should be hung
for a sufficient length of time, otherwise its peculiar
flavour (which is its chief recommendation to many)
is lost, although, if hung too long, it will be offensive
when placed upon the table. Game should be wiped
with a dry cloth, and never washed, in order to pre¬
serve its delicate flavour.
Venison. — In Great Britain there are three kinds of
venison known, viz., the fallow deer, common in
England; the stag or red deer, peculiar to
Ireland and Scotland; and the roebuck, known
only in the South of Scotland. Of these, the
fallow deer is much the best. It is quite worthy
of the value set upon it, when it has been
well kept and properly cooked. Buck venison is
finer than doe venison. The former is in season from
June till September, and the latter from October till
December. Neither should be used at any other time
of the year. Though the neck and shoulders may
be dressed in many ways, and are much appreciated,
the haunch is the prime joint. Venison requires more
care than any other meat. It should be hung in an
airy place, in a dry larder, as soon as it is cut up,
and if it is to be kept for any length of time it should
be sprinkled with pepper and ginger to keep away
flies. It should be examined and wiped frequently,
and kept as dry as possible to preserve it. It will keep
a fortnight unless the weather is very mild. To
ascertain its sweetness, run a skewer close to the bone,
and thus judge its condition.
I 12
THE HOUSEHOLD
How to Choose Venison. — The fat of venison
should be white, firm, and clear, and the lean not
only finely grained, but dark. Like all other meat,
the larger the quantity of fat, the finer the quality.
If it has not attained a certain age before it is killed it
will not have its true flavour, although it should not
be old. The cleft of the hoof denotes the age. If it
is small and smooth the animal is young. Although
beef is more nutritive than venison, it is not so easily
digested; in fact, venison being one of the most easily
digested of foods, if plain roasted and rather under¬
done, it is well fitted for dyspeptics. For these per¬
sons it would be better if table salt alone were^taken,
and not any sweet condiment. It should hang
sufficiently long to become tender, but not to decay.
Breast of Venison Stewed. — Cut into small neat
pieces the breast of venison. Slice three oir four
onions, and cut into small dice a little bacon. Flour
the meat, and fry all together until of a light brown
colour. Drain some of the fat, and add a cupful of
good stock, a small bunch of sweet herbs, salt, pepper,
and, if liked, a clove of garlic. Let the venison stew
gently over the small gas jet until tender, thicken the
gravy, and let it simmer again until the grease has
risen to the top. Take out the meat, and after skim¬
ming from the gravy all the fat, pour it over the
stew. A wall of mashed potatoes may be served with
it, and if mushrooms are obtainable they make a
nice addition to the stew. ✪ Roast Haunch of Venison
Page 61 · 2 recipe records on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
All wild animals that are fed for human food come under the name of “game,” and in its management the skill of the cook is shown. Game should be hung for a sufficient length of time, otherwise its peculiar flavour (which is its chief recommendation to many) is lost, although, if hung too long, it will be offensive when placed upon the table. Game should be wiped with a dry cloth, and never washed, in order to pre¬ serve its delicate flavour.
Venison. — In Great Britain there are three kinds of venison known, viz., the fallow deer, common in England; the stag or red deer, peculiar to Ireland and Scotland; and the roebuck, known only in the South of Scotland. Of these, the fallow deer is much the best. It is quite worthy of the value set upon it, when it has been well kept and properly cooked. Buck venison is finer than doe venison. The former is in season from June till September, and the latter from October till December. Neither should be used at any other time of the year. Though the neck and shoulders may be dressed in many ways, and are much appreciated, the haunch is the prime joint. Venison requires more care than any other meat. It should be hung in an airy place, in a dry larder, as soon as it is cut up, and if it is to be kept for any length of time it should be sprinkled with pepper and ginger to keep away flies. It should be examined and wiped frequently, and kept as dry as possible to preserve it. It will keep a fortnight unless the weather is very mild. To ascertain its sweetness, run a skewer close to the bone, and thus judge its condition.
I 12
How to Choose Venison. — The fat of venison should be white, firm, and clear, and the lean not only finely grained, but dark. Like all other meat, the larger the quantity of fat, the finer the quality. If it has not attained a certain age before it is killed it will not have its true flavour, although it should not be old. The cleft of the hoof denotes the age. If it is small and smooth the animal is young. Although beef is more nutritive than venison, it is not so easily digested; in fact, venison being one of the most easily digested of foods, if plain roasted and rather under¬ done, it is well fitted for dyspeptics. For these per¬ sons it would be better if table salt alone were^taken, and not any sweet condiment. It should hang sufficiently long to become tender, but not to decay.
Breast of Venison Stewed. — Cut into small neat pieces the breast of venison. Slice three oir four onions, and cut into small dice a little bacon. Flour the meat, and fry all together until of a light brown colour. Drain some of the fat, and add a cupful of good stock, a small bunch of sweet herbs, salt, pepper, and, if liked, a clove of garlic. Let the venison stew gently over the small gas jet until tender, thicken the gravy, and let it simmer again until the grease has risen to the top. Take out the meat, and after skim¬ ming from the gravy all the fat, pour it over the stew. A wall of mashed potatoes may be served with it, and if mushrooms are obtainable they make a nice addition to the stew.
Records on this page
Roast Haunch of VenisonBreast of Venison Stewed