SC - venison

[Stefan li Rous]

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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