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Recipe by Daniel Myers

A middle-Dutch recipe for stewed venison, this is an easy and reasonably quick dish to make. The cooking broth makes an perfect sauce when strained and thickened with breadcrumbs.

2 lbs. venison steaks
4 strips bacon
2 cups red wine
1 cup water
1 tsp. cinnamon
1 tsp. ginger
pinch saffron, ground

Cut venison and bacon into small pieces. Place into large pot with remaining ingredients. Bring to a boil and simmer for about 20 minutes.

[an error occurred while processing this directive] Wel ende edelike spijse (Good and noble food), Christianne Muusers (trans.)]: .viij. Venysoen herten ende hynden ghesneden by sneden wel ghelaerdeert al rau siedet in vele wijns ende lettel waters laert daerin ghesneden soffraen ginge bare Caneele daer in ghenouch

2.8. Roast game. Deer and hind, cut in pieces (?), well larded while still raw. Cook it in a lot of wine and a little water, [with] chopped bacon [and] sufficient saffron, ginger and cinnamon.

Published: August 6, 2004