[Sca-cooks] Spit-Roasted Venison

[Drew Shiel]

I had the opportunity at an event over the weekend to spend a day slowly
spit-roasting venison (by a lake, in sight of thatched buildings, with a
blacksmith working about 5 metres away, and the slipway for a rowboat that
was being taken in and out by other attendees at the event on the other
side - it was a great day).

A full account here: http://aodh.uanne.org/?p=146

I'm interested in any thinking folk have on the accuracy of spit roasting
for the Viking era; it's a wonderful way to cook the meat, but it would be
far more economic to stretch it in stews or the like - and on the other
hand, roasting it requires no expensive pots or cauldrons.

Le meas,
Aodh

-- 
http://about.me/drewshiel
"Luck affects everything. Let your hook always be cast; in the stream where
you least expect it there will be a fish." -- Ovid.