SC - old world/new world foods

[Billfog1@aol.com]

> I was disappointed in the venison roast but it was the most complemented
> dish.
> It was , IMO, rather tough but others didn't seem to notice. The bear
> roast
> was fork tender and disappeared girst as it always does. :-) The rabbit
> was by
> far the best of the lot, IMO. It tender and succulent. The sauce was
> great.
> 
	Out of curiosity, how did you roast the venison? Open fire or oven ?
Marinaded?

	 I've found that mine has turned out fairly dry in the past until I
started using a pastry coffin around - just make up a thick paste of water
and flour and splodge thickly on the meat - it  keeps most of the juices in
the meat, absorbs the excess and can then be dissolved (with a little bit of
elbow grease) to make a rich and thick gravy. I've found references to the
venison coffin in a number of later cook books, 17/18th cy, but not sure if
it goes as far back as medieval. Can't see why not - they used it for
smaller birds for sure in medieval/Tudor cooking.  I wonder if the dryness
could be the cause of the toughness? 

	karin

	karin at tirlan.com
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