SC - venison
Stefan li Rous
stefan at texas.net
Thu Jan 20 23:54:50 PST 2000
The "other" Steffan said:
> Now for the dilemma. The new baron secured about 35 lbs. of venison (a
> donation from a brother-in-law) and all of a sudden its a three meat
> affair, venison, beef and peacock. Now, I have eaten venison a time or
> two, but I have never cooked it. Is venison one of those meats that is
> better if cooked on the rare side like beef or the well done side like
> pork? Hmm...I guess I could chop it up, throw it all together in a pot
> and make a stew <wicked smile>.
>
> But seriously, any suggestions would be a big help.
You might try looking at some of the suggestions and recipes given in this
file in the FOOD section of my Florilegium:
venison-msg (25K) 7/19/99 Medieval and modern recipes for venison.
- --
Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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