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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Prepare Venison roast as Roast Lamb, allowing less time that it may be cooked rare. Venison cutlets are prepared as other cutlets, rolled in bread crumbs and broiled 5 minutes in broiler or fried in a little hot fat in spider. Serve with Wine or Currant Jelly Sauce.

Saddle of Venison is prepared same as Hasen Pfeffer, or as Beef a la Mode. The tougher parts may be stewed or braised.