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Classic
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page 152
back part of the loin without any bones, pound it slightly, remove the skin,
lard, and roast for 1 1/2-2 hours according to the size of the piece and the age
of the animal. The rest of the loin will make excellent steaks or can be
utilized for meat balls, etc., while the bones, after being split, will make a
palatable brown bouillon. The meat taken from an animal chased to death is
absolutely useless and unwholesome.
Venison from older animals, especially pieces from the forejoints, can be
pickled for a longer or shorter time in vinegar with onions and spices, after
which it is larded; then stew and roast in an oven with a little water, or cook
until almost tender and then roast in the oven with butter or fat for 1/2 hour
longer. The addition of sour cream always makes it more tender and more
palatable.
162. Ragout of Venison. The best for this purpose are the upper parts of the
forejoints, the breast, neck and ribs. These pieces must be carefully examined
and washed, especially if they are very bloody and badly torn through shooting.
Cut the meat into pieces of proper size, turn them in flour, brown all round in
pork fat and butter, pour in some salted boiling water, cover the kettle
immediately and a few minutes later, after skimming, add a little lemon peel,
some pepper, cloves, a few bay leaves, a few finely sliced onions, a few pickles
sliced lengthwise and some vinegar. A glassful of claret is added later on and
also a lump of partly browned sugar, but only enough to take off some of the
acidity of the vinegar. The gravy must be abundant and of a nice consistency.
Serve with roasted or boiled potatoes .
163. Venison Chops("Mailænder Rehrippchen"). Cut the chops from the saddle and
prepare them like veal cutlets; lard on one side and salt. Slice some ripe
tomatoes and boil to a thick pulp together with some chopped raw ham, finely
chopped onions, salt, pepper and a piece of butter; strain. It must be thick
enough so that it can be served in pats; cracker crumbs can be used to make it
firmer if necessary. In the meantime boil some macaroni in salted water and mix
on the fire with butter and Parmesan cheese; keep in a hot place until the
cutlets are done. The cutlets are fried in
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