[Sca-cooks] Favorite Venison recipes

[Bronwynmgn at aol.com]

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[ Picked text/plain from multipart/alternative ]
In a message dated 2/8/2003 3:03:03 AM Eastern Standard Time,
helewyse at yahoo.com writes:


> So given this bounty (and a freezer full of bambi) I
> would be interested to know the lists favorite venison
> recipes both period and non.
>

Roo Broth!
Oh, darn, that recipe's not on this computer yet. - hang on, time to mail it
to myself...(the old computer has no CD burner, and the disk drive is bad, so
I can't put stuff on disk to transfer it...and the CD drive has decided that
its default position is open, unless you hold it shut while it tries to open
when you turn on the computer - is it any wonder we got a new one??)

ROO BROTH
from Forme of Curye, 14th century
as redacted in Pleyn Delit

Take the lire of the Deer other of the Roo; parboil it on smale peces.
Seethe it well, half in water and half in wyne.  Take brede and bray it with
the self broth and drawe blode ther-to, and lat it seeth to-gedre with powdor
fort of gynger other of cannell and macys, with a grete porcion of vinegar
with Raysons of Corante.

ca 1 lb venison, cooked or parboiled, cut into small pieces.
ca 1 1/2 cups each water, red wine
1/2 cup breadcrumbs (use whole wheat or rye, the darker the better)
1/4 tsp each ginger, cinnamon, mace
1 tsp salt
1/4 cup vinegar (preferably red wine vinegar)
1/4 cup currants
1 tsp Marmite or other yeast-based gravy seasoning, (in lieu of blood)

Cover the chopped venison with wine and water; simmer for about an hour.
Steep the breadcrumbs in some of the broth (and the Marmite or other
colouring), and stir into the pot, along with currants and seasonings.
Simmer for about five minutes more, stirring occasionally, before serving.

Obviously, not my redaction, but this one works.  There may be a typo or two
in the original, now that I look at it...

Brangwayna