Home › The Principles of Cookery › Venison, Shoulder of, Braised

Venison, Shoulder of, Braised

Bone the shoulder, and lay it in a marinade composed of equal parts of vinegar and water and a bunch of savoury herbs. Let it remain for three or four days, then lay some slices of fat bacon and one minced onion in a pan; put in the meat, season well with pepper and salt; add two cloves, a slice of lemon, and two ounces of butter; bake, keeping the pan closely covered, in a moderate oven for two hours, or cook slowly in a closely-covered stewpan or braising-pan. Strain the liquor, add a wineglassful of cream, and serve very hot with red currant jelly.