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VENISON - Оленина

Venison is prepared and cooked in the same way as mutton. The roasting pieces are the saddle and the leg. It should be served underdone, allowing ten to twelve minutes to the pound, for cooking, and served with tart jelly and green salad.
ROAST LEG OF VENISON
Leg of venison
¼ cup fat
Fat salt pork
Flour
Salt and pepper
Wipe carefully, and draw off the dry skin. Lard the lean side of the leg with strips of the pork, then soften the fat, rub it over the meat, and dredge with salt, pepper and flour. Lay the leg on the rack in a baking-pan, sprinkle the bottom of the pan with flour, place it in a very hot oven (500 F.) and watch carefully until the flour in the pan is browned, which should be in five minutes. Add boiling water to cover the bottom of the pan Baste the venison well every fifteen minutes, until the meat is done, renewing the water in the pan as often as necessary. Reduce the heat after fifteen minutes. If a double roasting-pan is used, basting is not necessary.
Most tastes require at least an hour and three-quarters for cooking a ten-pound roast; but if the meat is liked very rare, allow only an hour and a quarter. Serve with a gravy made from the juices in the bottom of the pan. Always serve a tart jelly like currant or wild grape or plum jelly with venison.
BROILED VENISON STEAK
Venison steak
Currant jelly
Salt and paprika
Possibly salad oil and lemon-juice
Butter
This requires about three minutes more time for broiling than beefsteak. If strong, marinate in salad oil and lemon-juice for two hours before cooking. Drain without wiping, and broil over clear, hot coals, turning often to avoid scorching. Serve on a very hot platter, sprinkle with salt and paprika and spread both sides with a mixture of butter and currant jelly, allowing half as much jelly as butter.
FRIED VENISON STEAK
Venison steak
Rolled crackers
Salt and pepper
1/2 cup fat
Flour
1 tablespoon currant jelly
Rub the steak with a mixture of salt and pepper, dip in wheat flour or cracker meal and cook a rich brown on both sides in one-half cup of hot fat. Place on a dish and cover to keep warm. Dredge two teaspoons of flour into the fat in the pan and stir until brown (but not burned), add a cup of boiling water with one tablespoon of currant jelly dissolved in it, stir a few minutes, strain the gravy, pour it over the meat and serve.
Venison Steak Broiled
Take the leg and cut slices from it, having a quick, clear fire. Turn them constantly. They should be served underdone. Butter both sides of the steak; sprinkle salt and pepper over the venison, garnish with parsley and accompanying it by a jelly sauce.
Roast Venison
Slit the venison and lard it with pieces of pork or bacon. Place pieces of pork or bacon on the bottom of the pan ; slice very fine, vegetables on the bacon, then place your meat on this. Season, brown well on the top of the stove, then turn over and brown on the other side; then set in the oven and put soup stock or water in the bottom of the pan and cover closely. Serve with gravy. The vegetables may be chopped fine and served with it, or not. Be careful not to let them burn. Baste with port wine.

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