Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Swartzuir (Braised Venison)
From Banquets of the nations, 1911
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- three pounds of venison
- one onion
- six cloves
- twelve peppercorns finely bruised
- half a tablespoonful brown sugar
- a tablespoonful red currant jelly
- a glass of port wine
- half a wineglassful of lemon juice
- the blood of a duck
Method
Cut venison into small fillets, simmer with onion and water for an hour.
Remove stock, stir in flour and seasoning to make a thick dough.
Cool, mix in eggs, form dumplings, and boil.
Stir in duck's blood, spices, sugar, jelly, and heat.
Add port wine and dumplings before serving.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 15. The excerpt below is the record exactly as published.
Swartzuir. (Braised Venison.) Three pounds of venison, taken from the thick part of the haunch, one onion, six cloves, twelve peppercorns finely bruised, half a tablespoonful brown sugar, a tablespoonful red currant jelly, salt, a glass of port wine, half a wineglassful of lemon juice, and the blood of a duck
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