[Sca-cooks] Venison . . .

[Sharon Palmer]

>I have acquired 5 lbs of venison "pieces"
>
>Any ideas for seasoning and/or sides?

 From Rumpolt
Hirsch 22.  Take the venison roast from the back/ and cut it not 
completely too thin/ as thick as a knife back/ salt and pepper it on 
both sides/ lay it on a grill/ and roast it swiftly away/ baste with 
finely chopped bacon/ and when you dress it/ then pour a nice brown 
broth over it/ and pepper it well/ since the venison must be well 
peppered/  Or take a semmel (soft white roll)/ and hollow it out/ 
hold against the fire/ that it dries out/ baste with a beef fat/ and 
when it is dry from the fire/ then lay the carbonada (the grilled 
meat) in the hollowed out weck bread/ cover it with the cover/ that 
you have cut from the bread/ dress it in a dish/ and cover with 
another/ that it comes warm to a table/ then it is a good thick soup/ 
is meat and bread together/ you might eat from one as well as from 
the other.

Hirsch 23.  Take the back roast from the meat/ slice it thin and 
long/ beat it with the back of a knife/ and chop beef fat small/ with 
green well tasting herbs/ sprinkle pepper/ salt/ and a little caraway 
over it/ wrap the meat over each other/ together with the fat/ stick 
it on a bird spit.  However if there is fat left over/ then lay the 
spit with the fat on a board/ and spread the fat over the hattele 
(meat rolls)/ that it stays hanging on it/ lay it to the fire/ and 
roast it/ then it is made nicely clever?? / while it is also fat 
inside. Because it has one not always the time/ that he bastes it/ 
and one must roast such a roast only in the juice/  When it is 
roasted/ then give it dry on a table/ or with a brown broth/ while it 
is warm/ like this the pepper emphasizes?? the salt.

Hirsch 27.  Roast made with lemon/ or braised with juniper/ lemon and 
onions chopped together/ and let simmer with it/ mixed with spices/ 
pepper/ and a little saffron/ that is nicely sour.

Ranvaig