Name: Two recipes for Roast Venison
Cuisine: United Kingdom
Ingredients: 2 tablespoons vinegar; pepper and salt; red-currant jelly; ½ pint (3 dl.) stock or bouillon cube; 2 oz. (60 g.) softened butter; clove of garlic; ½ pint (3 dl.) red wine; 1 onion sliced; a little flour; bay leaf; 1 carrot sliced; few peppercorns; sprig of thyme; 1 lb. (½ k.) flour and a little more; 2 tablespoons olive oil; 6 oz. (180 g.) butter or cooking fat for roasting

Preparation info

Difficulty
Medium

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

Meat beloved of English kings, but inclined to be hard and dry unless very carefully cooked, when the flavour is very subtle. The two following recipes give the best methods.

1. Marinate the venison (3–4 lb. (1½-2 k.) piece of saddle or haunch) for 24 hours in the following marinade (whic