Broiled Venison Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
The syde of a dere of hie grece. Wesch hem, do hem on a broch. Scotch hem
ovyrtwarte & ayenne crosswyse in the maner of losyngys in the flesch syde.
Rost hym; take redde wyn, poudyr of gynger, poudyr of pepyr & salt, and
bast hit till hit be thorow. Have a chargeour undyrneth & kepe the
fallyng, and bast hit therwith ayene. Then take hit of & smyte hit as thu
lyst & serve hit forth.
6 x 1-cm/ 1/2-inch-thick slices venison fillet or haunch Bacon fat or lard
for rubbing Pepper sauce for veal or venison to serve Basting Sauce: 350
ml/12 fl oz/1 1/2 cups red wine 3 tablespoons oil 1/8 teaspoon ground
ginger Salt and black pepper
Venison fillet was the most prized cut. It might be scored in lozenge
shapes with a knife point or parboiled and larded with salt pork before
being spit-roasted whole. Modern farmed venison, however, seems to be
tenderised better by being marinated.
Combine all the basting sauce ingredients and soak the venison slices in
the sauce for at least 2-3 hours; elderly meat will need longer. Pour off
the sauce into a jug when you are ready to cook. Put the meat on a board
and pat it dry, then nick the edges of the slices and rub them all over
with the fat.
Thread the slices on skewers or lay them on a greased grill grid. Heat the
grill to medium-high and grill the meat like steak until medium-rare or
well done, as you wish. (For well-done meat, reduce the temperature after
searing both sides and cook slowly.) Baste the meat with the reserved
basting sauce while cooking and turn it once using a fish slice; do not
prod it with a fork. When done, transfer the slices to a warmed serving
platter, and serve at once, with the hot Pepper Sauce in a sauce boat.
from The Medieval Cookbook by Maggie Black Chapter 7, "Courtly and
Christmas Feasting" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham
Date: 05-27-94
Title: Broiled/grilled Caribou Steaks
Categories: Game, Meat
Yield: 6 Servings
6 1/2" thick Caribou steaks
Bacon fat or lard
Basting Sauce:
1 1/2 c Red wine
3 tb Oil
1/8 ts Ground ginger
1 ds Hot pepper sauce
Salt and black pepper
Combine all the basting sauce ingredients and soak the caribou slices in
the sauce for at least 24 hours. Pour off and reserve the sauce. Put the
meat on a board and pat it dry, then nick the edges of the slices and rub
them all over with the fat.
Heat the grill to medium-high and grill the steaks until medium-rare. Baste
the meat with the reserved basting sauce while cooking and turn it once.
When done, transfer the slices to a warmed serving platter, and serve at
once, with the remaining sauce in a sauce boat.
Source from luhu.jp
ovyrtwarte & ayenne crosswyse in the maner of losyngys in the flesch syde.
Rost hym; take redde wyn, poudyr of gynger, poudyr of pepyr & salt, and
bast hit till hit be thorow. Have a chargeour undyrneth & kepe the
fallyng, and bast hit therwith ayene. Then take hit of & smyte hit as thu
lyst & serve hit forth.
6 x 1-cm/ 1/2-inch-thick slices venison fillet or haunch Bacon fat or lard
for rubbing Pepper sauce for veal or venison to serve Basting Sauce: 350
ml/12 fl oz/1 1/2 cups red wine 3 tablespoons oil 1/8 teaspoon ground
ginger Salt and black pepper
Venison fillet was the most prized cut. It might be scored in lozenge
shapes with a knife point or parboiled and larded with salt pork before
being spit-roasted whole. Modern farmed venison, however, seems to be
tenderised better by being marinated.
Combine all the basting sauce ingredients and soak the venison slices in
the sauce for at least 2-3 hours; elderly meat will need longer. Pour off
the sauce into a jug when you are ready to cook. Put the meat on a board
and pat it dry, then nick the edges of the slices and rub them all over
with the fat.
Thread the slices on skewers or lay them on a greased grill grid. Heat the
grill to medium-high and grill the meat like steak until medium-rare or
well done, as you wish. (For well-done meat, reduce the temperature after
searing both sides and cook slowly.) Baste the meat with the reserved
basting sauce while cooking and turn it once using a fish slice; do not
prod it with a fork. When done, transfer the slices to a warmed serving
platter, and serve at once, with the hot Pepper Sauce in a sauce boat.
from The Medieval Cookbook by Maggie Black Chapter 7, "Courtly and
Christmas Feasting" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham
Date: 05-27-94
Title: Broiled/grilled Caribou Steaks
Categories: Game, Meat
Yield: 6 Servings
6 1/2" thick Caribou steaks
Bacon fat or lard
Basting Sauce:
1 1/2 c Red wine
3 tb Oil
1/8 ts Ground ginger
1 ds Hot pepper sauce
Salt and black pepper
Combine all the basting sauce ingredients and soak the caribou slices in
the sauce for at least 24 hours. Pour off and reserve the sauce. Put the
meat on a board and pat it dry, then nick the edges of the slices and rub
them all over with the fat.
Heat the grill to medium-high and grill the steaks until medium-rare. Baste
the meat with the reserved basting sauce while cooking and turn it once.
When done, transfer the slices to a warmed serving platter, and serve at
once, with the remaining sauce in a sauce boat.
Source from luhu.jp