Geschmorte, Gefüllte Hirschebrust

Baked Breast or Brisket of Venison

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


The breast or brisket of venison is stuffed with the following: ½ lb. of venison meat, ¼ lb. of gammon or fresh pork, 1 finely chopped onion, chopped lemon peel, 3 or 4 cloves pounded in a mortar, 1 egg, 2 or 3 tablespoons of sour cream, salt and pepper. Put the stuffed venison in a saucepan, and cover with equal parts of water and vinegar, season with salt, bring to the boil and simmer till half cooked. Remove from the water, dry with a clean cloth, lard closely with larding fat, coat with breadcrumbs mixed with salt and pepper, put it in a meat tin with a little of the marinade in which it was cooked, cover with a buttered paper, and cook in a moderate oven till tender.