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Title: Broiled Venison
Yield: 6 Servings

Ingredients

      6    1/2 thick slices venison
           -fillet or; haunch
      1    bacon fat or lard
      1    for rubbing
      1    pepper sauce for veal
      1    or venison to serve
      1    basting sauce:
  1 1/2 c  red wine
      3 tb oil
    1/8 ts ground ginger
      1    salt and black pepper

Instructions

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. 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"

From: Tiffany Hall-Graham Date: 05-27-94

From: Ian Hoare Date: 29 Dec 96 National
Cooking Echo Ž

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