[Sca-cooks] Venison Recipes Wanted

Ana Valdés agora158 at gmail.com
Wed Oct 22 10:50:36 PDT 2008

I cook often venison since we have a lot of game in Sweden. A couple of
friends are good hunters and provide me with good venison, deer, eelk,

We usually cook it with honey, dark ale (porter) and mustard and it tastes
just wonderful. You can also make a marinade with mustard and honey as well.
We serve it with chantarelles and lingonberries.


On Wed, Oct 22, 2008 at 7:15 PM, euriol <euriol at ptd.net> wrote:

> Here is one I have cooked for a couple of feasts with good results:
> Original Recipe taken from Libro de Arte Coquinaria, by Maestro Martino,
> written about the middle of the fifteenth century.
> Per Fare Civero de Salvaticina - Civet of Venison
> Per fare civero de salvaticina in prima coci la carne in aqua miscolaa con
> altrectanto aceto, et come è cotta cavala fori del brodo, azio che se
> sciucchi. Asciutta che serrà frigila in bono lardo; et volendo fare duo
> piatelli del dicto civero, togli una libra de uva passa, et mezza libra de
> amandole senza mondarle, et pista bene queste chose. Dapoi togli una libra
> de pane tagliato in fette, et siccato al foco, ma non troppo bruscolato, et
> ponilo a mollo in uno poco de vino roscio, et pisalo con le predicte chose,
> poi distemperale col brodo de la dicta carne, et passale per la stamigna in
> una pignatta, et ponila su la brascia longi dal foco, facendola ben bollire
> per spazio de meza hora; dapoi vi metti zenzevro, et cannela assai, che sia
> dolce o forte secundo el commune gusto, o del tuo Signore. Dapoi tolli una
> cipolla, et cocila in una pignatta et macinala molto bene, et ponila
> insieme col lardo, nel quel è cocta; et metti ogni cohsa in la ignatta ne
> la qual sono le chose predicte, lassandola bollire anchora un poco più;
> poi fa li piaelli de la prefata crne, et de sopra gli metti de questo
> civero, et mandali a tabula.
> English Translation:
> The Art of Cooking (pg 51-52)
> To make a game-meat civet, first cook the meat in water mixed with an equal
> amount of vinegar, and when it is cooked take it out of the broth so it can
> dry. When it is dry, fry it in good pork fat; and if you want to make two
> plates of his civet, take a libra of raisins and half a libra of almonds
> without skinning them and crush these things well. Then take a libra of
> bread cut into slices and dried at the fire, but not too burnt, put it to
> soak in a little red wine, and mash it with those things, then thin it with
> broth from the meat, and put it through a sieve into a pot, and put it over
> the embers, far from the fire, and let it boil well for a half hour; then
> add plenty of ginger and cinnamon so that it be mild or strong according to
> the collective taste, or to the taste of your master. Then take an onion
> and cook it in a pot and mash it well; mix it with the pork fat in which it
> was cooked and add it all to the pot containing the aforementioned things,
> letting it boil a little longer; then serve out that meat, and over it put
> some of this civet, and send it to table.
> My Interpretation:
> Ingredients
> 2 pound Venison
> 1 cup Water
> 1 cup Vinegar
> 3 tablespoon Olive oil
> 1/2 cup Raisins
> 1/2 cup Almonds
> 3 tablespoon Bread crumbs
> 3/4 cup Wine red
> 1/2 teaspoon Ginger ground
> 1/2 teaspoon Cinnamon ground
> Instructions
> Simmer meat in water and vinegar for 1½ - 2 hours. Remove meat from broth
> and let dry. Braise meat in Olive Oil. Grind raisins and almonds together
> and put in pot with meat, bread crumbs, wine and spices. Cook onion in pan
> in which meat was braised until translucent and add to pot. Let cook a few
> more minutes and then serve.
> Euriol
> On Wed, 22 Oct 2008 13:12:31 -0400,  wrote:
> > Saluti!
> >
> > I have had a request from a cook that I mentor for suggestions for
> > tasty, period, venison recipes. I have absolutely no experience
> > cooking Bambi so I told her I would pass her request on to this august
> > list.
> >
> > They are having the meat donated for their event and she would like to
> > make something super tasty and medieval out of it. The feast will have
> > a vague German theme but she is open to pretty much anywhere and
> > anywhen as long as it is within our period.
> >
> > All help will be greatly appreciated.
> >
> > Ciao,
> > Serena da Riva
> > Game Meat Impaired
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at lists.ansteorra.org
> > http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

Gondolgatan 2 l tr
12832 Skarpnäck
tel +468-943288
mobil 4670-3213370

"When once you have tasted flight, you will forever walk the earth with your
eyes turned skyward, for there you have been and there you will always long
to return.
— Leonardo da Vinci

More information about the Sca-cooks mailing list