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Venison, Breast of, Stewed

Cut up the back ribs or the breast of venison into small neat pieces. Flour these, and fry them in butter with three or four sliced onions and a small quantity of bacon cut into dice. When the meat is lightly browned, drain away part of the fat, and pour over the meat a cupful of good stock and a glassful of port or claret, and add a small bunch of sweet herbs, half a tea-spoonful of anchovy, and a little pepper and salt. If the flavour is not objected to, a clove of garlic may be added, or the saucepan may be rubbed once or twice with a freshly-cut clove. Shake the stewpan over a gentle fire till the venison is tender. Thicken the gravy with a little brown thickening, and let it simmer till it has thrown up its grease. Put the meat on a dish, strain and skim the gravy, and pour it round the venison. Garnish with toasted sippets. A few stewed mushrooms will be a great improvement to this dish. When venison cannot be had, well-hung four-year-old mutton may be used instead. This stew may be served in a casserole of rice or potatoes. It is an excellent way of dressing venison which is lean and dry. Time to stew the venison, about two hours. Probable cost of venison, very uncertain.