[Sca-cooks] Heresy?

[Stefan li Rous]

Aldyth asked:
<<< Just wondering.  I am looking at Coronation Feast in May and the recipe for
Venison baked. (Two Fifteenth Century Cookbooks) It does say cut the
venison in pieces as you "like".  Has anyone tried it with ground meat? >>>

Are you starting with ground meat/venison? Or are you going to imitate Gunthar and cut your meat up with knives to the texture of ground meat? He did relate that there was a difference in texture between the ground meat and the chopped meat, but I also note that he finished off that dinner (feast?) with ground meat, so the difference wasn't so great that he chopped up all the meat by hand.

Can you post the recipe for this venison dish?

I'd also love to see what else you have planned for this feast. If things are still too unknown, perhaps in the future.

Is this 100% venison or does it have some other fat added to it? We've talked about venison being very lean before. I'm not sure if you have to worry more or less about meat drying out when it is baked if it is ground meat vs. meat chunks. Or, since you bake it in a pan, do we even have to worry about the fat dripping away, leaving dry meat?

Thanks,
    Stefan
(I've never cooked venison. The only time I ever get to eat venison is at SCA feasts.)

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****