Venison, Stewed
INGREDIENTS for dish for 12 or 14 persons. -A shoulder of venison, a few slices of mutton fat, 2 glasses of port wine, pepper and allspice to taste, 1½ pint of weak stock or gravy, 1/2 teaspoonful of whole pepper, teaspoonful of whole allspice. AVERAGE COST, 1s. 2d. to 1s. 6d. per lb.
Hang the venison till tender; take out the bone, flatten the meat with a rollingpin, and place over it a few slices of mutton fat, which have been previously soaked for 2 or 3 hours in port wine; sprinkle these with a little allspice and pepper, roll the meat up, and bind and tie it securely. Put it into a stewpan with the bone and the above proportion of weak stock or gravy, whole allspice, black pepper and port wine; cover the lid down closely, and simmer very gently from 3 to 4 hours, When quite tender, take off the tape, and dish the meat; strain the gravy over it, and send it to table with red-currant jelly.
Unless the joint is very fat, the above is the best mode of cooking it.
VOL-AU-VENT.
TIME.-3 to 4 hours.
SEASONABLE.-Buck venison, from June to Michaelmas; doe venison form November to the end of January.