Venison in Broth1

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

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


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.