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Classic
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page 79
VENISON STEAK
Venison steak is good fried or broiled. If to be broiled, season with pepper,
salt, and butter, and cook quickly on a hot gridiron. If the meat is not fat,
make a gravy for it of wine, flour, and butter. Serve hot.
VENISON PASTY
This is a pie made from the bones, meat, etc., of venison, after the steak and
haunch are taken off. Cut up and stew, or braise the parts of meat intended for
the pie; season with pepper, salt, port wine, butter, and if liked, mushrooms;
stew all until tender, then make a paste and finish like chicken pie. This is
better to eat cold than hot and should be rich enough to be a solid jelly when
cold.
SQUIRREL, OR YOUNG RABBIT PIE
Cut up two or three young squirrels or rabbits; put them in a saucepan to cook
with two ounces of butter, a handful of chopped mushrooms, a bunch of parsley
and two shallots chopped; season with pepper and salt, and a little thyme or
sweet herbs; cook them a light brown. Throw in a glass of white wine, a half cup
of brown gravy from veal or chicken, and the juice of half a lemon. Toss all up
on the fire fifteen or twenty minutes, and it is ready to be put in the pie. If
you have no gravy on hand, add to the rabbits a cup of sweet milk, and a piece
of butter, as large as a hen's egg. Make a nice paste, line the sides of the
pan, pour in the stewed rabbit, and cover with paste. Bake until a light brown,
and eat cold or hot. It is almost as good as venison pie.
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