Venison Rostyd.
SOURCE: Originals are from An Ordinance of Pottage, #158 and #159, p. 95. Modern version by Mathilde Eschenbach.
ORIGINAL:
#158: Venyson rostyd. Take feyre felets; cut awey the skyn. Perboyle hem that they be styffe thorow. Lard hem with salt lard. Put hem on small broches; rost hem. Yf hit be nede, thu may baste hem. Take hem off; cut hem in brode leches. Ley hem in dysches. Strew on poudyr of gynger & salt. Do with buttez of venyson in the same maner, & serve hem forth.
#159: The syde of a dere of hie grece. Wesch hem; do awey the felets, 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, & bast hit till hit be thorow. Have a chargeour undyrneth & kepe the fallyng, & bast hit therwith ayene. Then take hit of & smyte hit as thu lyst & serve hit forth.
INGREDIENTS:
- 3-4 lbs Venison
- 1/4 cup Red Wine
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Ginger
- Bacon
DIRECTIONS:
- Rub meat with salt and spices.
- If meat is very lean, cover with strips of bacon.
- Bake at 450 for 15 min.
- Turn heat down to 375, bake 1 1/2-2 hours for 3 or 4 lb roasts (30 min/lb), basting occasionally with wine.
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