[Sca-cooks] Gervase Markham and "faux venison"
johnnae at mac.com
Wed May 27 08:01:19 PDT 2009
And if it's venison from a deer here in Michigan, it's probably corn fed
anyway just like a steer.
I doubt modern venison tastes like 16th century venison anyway.
Phil Troy / G. Tacitus Adamantius wrote:
> On May 27, 2009, at 9:55 AM, Vandy J. Simpson wrote:
>> I'm working on a menu for a late-period feast. One of the books I'd
>> been reading, Tudor Food and Cookery, mentions that "Gervase Markham
>> suggested that by marinating beef or ram-mutton in vinegar, beer and
>> turnsole (a bluish colourant) you could produce counterfeit venison
>> for a pie!"-----
> It appears to me that what's happening here is that venison is being
> marinated [hence "mere sauce"] overnight before being baked in a crust
> in an otherwise pretty straightforward manner. Markham is presumably
> advocating adding a little bluish coloring to the marinade to enhance
> the purple-red shade of the meat and create the illusion of venison.
> I have no idea what that would do to the flavor, but with plenty of
> pepper, wine, salt, vinegar, and a ton of butter, one never knows.
> Texturally, my own experience is that one long-baked red meat in a
> pie and served cold, is very much like another, with a dense and
> almost waxy mouth feel. Season any two alike, and there'll be some
> similarities. Season any two and color one to resemble the other, and,
> well, it'll resemble it to some extent.
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