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Classic
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page 92
of allspice, half a lemon, sliced, and season with salt and pepper; place the
saddle of venison in the pan, with a quart of good stock, boiling hot, and a
small piece of butter, and let it boil about fifteen minutes on top of the
stove; then put it in a hot oven and bake, basting well every five minutes,
until it is medium rare, so that the blood runs when cut; serve with jelly or a
wine sauce. If the venison is desired well done, cook much longer, and use a
cream sauce with it, or stir cream into the venison gravy. (For cream sauce see
Sauces.)
Venison should never be roasted unless very fat. The shoulder is a roasting
piece, and may be done without the paper or paste.
In ordering the saddle request the butcher to cut the ribs off pretty close, as
the only part that is of much account is the tenderloin and thick meat that lies
along the backbone up to the neck. The ribs which extend from this have very
little meat on them, but are always sold with the saddle. When neatly cut off
they leave the saddle in a better shape, and the ribs can be put into your
stock-pot to boil for soup.
--Windsor Hotel, Montreal.
VENISON PIE OR PASTRY.
The neck, breast and shoulder are the parts used for a venison pie or pastry.
Cut the meat into pieces (fat and lean together) and put the bones and trimmings
into the stew-pan with pepper and salt, and water or veal broth enough to cover
it. Simmer it till you have drawn out a good gravy. Then strain it.
In the meantime make a good rich paste, and roll it rather thick. Cover the
bottom and sides of a deep dish with one sheet of it, and put in your meat,
having seasoned it with pepper, salt, nutmeg, and mace. Pour in the gravy which
you have prepared from the trimmings, and a glass of port wine. Lay on the top
some bits of butter rolled in flour. Cover the pie with a thick lid of paste and
ornament it handsomely with leaves and flowers formed with a tin cutter. Bake
two or more hours according to the size. Just before it is done, pull it forward
in the oven, and brush it over with beaten egg; push it back and let it slightly
brown.
--Windsor Hotel, Montreal.
VENISON HASHED.
Cut the meat in nice small slices, and put the trimmings and bones into a
sauce-pan with barely water enough to cover them. Let them stew for an hour.
Then strain the liquid into a stew-pan; add to it some bits of butter, rolled in
flour, and whatever gravy was left of the venison the day before. Stir in some
currant jelly, and give it a boil up. Then put in the meat, and keep it over the
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