Bruet of Spain4

In a Creamy Spiced Wine Stock

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

  • lb/675 g venison
  • 2 oz/50

Method

Cut the venison in long slices, and fry in the butter.

De-glaze the pan with the wine, add the almond milk and spices, simmer for 10 minutes, stir in the sugar and vinegar, and serve.