[Sca-cooks] Venison
Moramarsh at aol.com
Moramarsh at aol.com
Wed Nov 5 11:56:30 PST 2008
Johnnae
Thank you so much for the web site. My sister in Oklahoma just received her
first "deer" for the year. Her husband is a black powder enthusiast and she is
sending it to the processor. Before they always asked for steaks and burger
as she did not know how to cook a roast or larger haunches. I am anxious to
see her results at the holiday table this year. Now to talk her out of some
meat. We are the "poor" relatives out here in California who can't take meat
for food in their own backyard. Every year we bring back a whole suitcase of
frozen venison on the plane and ration it out all year long. Drives the
security people crazy!
Mora
In a message dated 10/25/2008 2:07:18 P.M. Pacific Standard Time,
johnnae at mac.com writes:
Larding is described in a number of recipes:
from *A Book of Cookrye *(England, 1591)
The original source can be found at Mark and Jane Waks' website
<http://jducoeur.org/Cookbook/Cookrye.html>
To Roast Venison. First perboile it, and then make it tender cast it
into cold water, then Lard it and roste it, and for sauce take broth,
Vinagre, Pepper, Cloves and mace, with a little salt and boile these
togither and serve it upon your Venison.
There are several more in the same book that mention larding vension.
There's a description with nice photos at
http://www.historicfood.com/Venison.htm
Johnnae
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