Venison in Broth1

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 2 lb/900 g venison joint, trussed
  • ½ tsp each, parsley and

Method

Put all the ingredients in a pan, with enough water to cover them, and simmer gently for 2 hours before serving in a dish with its own stock.