Harper's cook book encyclopædia

Venison, Fillets of. — Cut three slices from the leg part of a deer — about 4 lbs. in all. Prepare in a kitchen vessel the following marinade for the venison : Cut into very thin slices three raw carrots and onions, add four cloves, eight whole peppers, a small bunch of thyme, two bayleaves, four sprigs of parsley, two branches of white celery, two garlic cloves, one table - spoonful of salt. Add two glassfuls of cold water, one glassful of vinegar, two gills of olive oil ; mix everything, and put the veni- Venison, Haunch of Venison Pastry son in it. Keep in a cool place three days, turning the venison over twice a day. When ready to use it, remove a piece to the meat - board, scrape it on both sides, then cut twelve round pieces. Sprinkle half a salt-spoonful of salt and quarter of one of black pepper on each side of the fillets. Put in a pan three table-spoonfuls of butter, and when hot put the fillets in. Cook four minutes on each side. Put all the marinade in a small saucepan. Cook forty minutes, and pass through a strainer, crushing most of the vegetables through it. Wash the saucepan, and pour back the marinade. When it is boiling remove from the fire ; cut in small lumps one table-spoonful of very fresh butter, add it to the marinade, mix well, serve in a hot sauce-bowl at the same time with the fillets. Venison, Haunch of. — Venison to be tender and tasty should hang some time before cooking in a piece of cheese-cloth, to preserve it from insects. The day before using it trim it around neatly, and cut off the hoof and the leg bone very short, close to the flesh. Lard the venison all over on top, then put it in a large earthen vessel with this marinade : One pint of wine vinegar, one pint of olive oil, three red onions, sliced, two sliced carrots, three garlic cloves, six sprigs of parsley, two branches of white celery, six cloves, ten peppercorns, two bayleaves, one small branch of thyme. The leg must be turned over two or three times every day. When ready to cook remove it from the marinade, and clear it of all vegetables attached to it. Put a few thin slices of larding-pork at the bottom of the roast-pan. Sprinkle half a tablespoonful of salt all over the leg and place it in the pan, with two tablespoonfuls of butter. Cover with a piece of white paper, well buttered. Roast in a hot oven one hour; remove the paper, add six tablespoonfuls of the marinade, previously strained, and cook fifteen minutes more. After the first half-hour baste every fifteen minutes. Serve on a hot platter. Remove all the fat from the gravy. Serve with currant jelly. Venison (Kentucky recipe). — Take a haunch of venison, put in a large kettle, cover with boiling water, and boil until tender ; drain off the water, put half a pound of butter with salt and pepper in the kettle, set over a moderate fire, and let brown, first on one side, and then on the other. Venison cooked in this way retains its natural flavor, and will be found delicious. Venison, Marinaded and Baked.