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Welsh Venison
This is another recipe from one of the great Cambridge colleges.
Preparation info
- Difficulty
Medium
- Ready in
2 hr 30
Appears in
Published 1932
Ingredients
- A loin of mutton
- sweet herbs
- pepper and salt
- vegetables and a brown braise,
Method
- Bone the loin of mutton.
- Season it with powdered sweet herbs, pepper and salt.
- Skewer it and tie it up tight.
- Braise it in a brown braise for 2 ½ hours.
- Lift out and keep hot; and
- Reduce the braise to a half glaze, add 2 glasses of port wine.
- Glaze your mutton, and send to table with hot red cur