Sauces for Venison

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A friend of mine posted a picture on facebook of a lawn-full of deer. I’m not promoting hunting deer within Ottawa city limits of course, that would be wrong, but if you do happen to have a windfall of fresh venison…

Many people say they dislike the taste of game meats. To get rid of the ‘gamey’ or ‘green’ taste of most wild meat you merely parboil the meat before roasting. The taste people object to is mostly found in the blood, and this gets rid of it.

2 lbs of of venison roast is parboiled by covering with water and then bring to a full boil. Remove from heat and drain. Cover the roast in butter or lard and roast in an oven on 350°F. It should be brought up to 125-140°F internal temperature, after about 40 minutes.

Then serve with one of these 3 sauces.

Pevrate Sause For veel Or venison

sause for veel or venison. Take bred and frie it in greese, and drawe hit up with the brothe and vynegur, and do thereto pouder of pepur, and of clowes, and let hit boyle, and serve hit forthe. Ancient Cookery [Arundel 334], 1425

Ingredients

  • 1 cup of bread crumbs
  • 1 tbsp butter
  • 2 cups of broth (not the water from par boiling, it will make sauce taste gamey)
  • 2 tbs apple cider vinegar
  • 0.5 tsp of black pepper
  • 1 tsp cloves, powdered

Directions

  1. Warm a sauce pan up to medium heat.
  2. Put all ingredients into pot and bring to boil. Stirring often.
  3. Reduce heat and let simmer until roast is done.

To Rooste veneson

To Rooste Veneson. Roosted Veneson must have vyneger, Suger and Cinomome and butter boyled upon a chafing dyshe with cooles, but the sauce maye not bee to tarte, and then laye the Veneson upon the sauce. A Proper newe Booke of Cokerye, mid-16th c.

Ingredients 

  • 2 cups of broth (not the liquid from the parboil)
  • 2 tbsp of apple cider vinegar
  • 2 tbsp raw can sugar
  • 1 cinnamon sitck
  • 2 tbsp butter

Directions

  1. Warm a sauce pan up to medium heat.
  2. Put all ingredients into pot and bring to boil. Stirring often.
  3. Reduce heat and let simmer until roast is done.

To Roast venison

To roast Venison. First perboile it, and then make it tender cast it into cold water, then Lard it and roste it, and for sauce take broth, Vinagre, Pepper, Cloves and mace, with a little salt and boile these togither and serve it upon your Venison.  A Book of Cookrye, 1591

Ingredients

  • 2 cups of broth
  • 2 tbsp vinegar
  • 0.5 tsp of pepper
  • 1 tsp cloves (whole or powdered)
  • 0.5 tsp mace (whole or powdered)
  • 1 tsp salt (or to taste)

Directions

  1. Warm a sauce pan up to medium heat.
  2. Put all ingredients into pot and bring to boil. Stirring often.
  3. Reduce heat and let simmer until roast is done.
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3 thoughts on “Sauces for Venison

  1. vandy/mortraeth

    Interesting, but why cider vinegar? I would tend to use cider vinegar in recipes calling for verjuice, and red wine vinegar in recipes calling for vinegar. I don’t know why; it’s an automatic response now. I’m assuming something somewhere suggested that at some point in time. So now I’m intrigued by why you’ve made your decision…

    Liked by 1 person

  2. Cider vinegar is pre-1600, but it would be more appropriate to use wine vinegar. It is not a good idea to use white vinegar. I write in recipes what I’ve personally tried, and I know tastes good. I find white wine vinegar bland, and I’m allergic to red wine so I’ve not tried red wine vinegar.

    For verjuice, or at least crab apple verjuice, a closer taste is cranberry juice (unsweatened). I wonder if crab apple wine would work too? I’ve not tried grape or blueberry verjuice to say if they are different than the crab apple.

    Like

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