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Feasting on Veneson

posted Sep 12, 2016, 6:05 AM by Kate Crandall   [ updated Sep 12, 2016, 6:06 AM ]

  • From "A Proper Newe Booke of Cokerye" 1557-58, Ahmed, Anne Ed., 2002, pp 42 and 44
    • To Bake Veneson Take nothynge but pepper and salte, but lette it haue ynoughe, and yf the veneson be leane, larde it throughe wyth bacon.
    • To Rooste Veneson Roosted veneson muste haue vyneger, esuger, cinomome, and butter buylden upon a chafingdyshe with cooles, but the sauce maye not bee to tarte, and then laye the veneson upon the sauce.
  • The great thing about such a simple recipe is that it really allows me to feature the principle ingredient. Since we have a local farm raising European Red Deer, this means we can procure meat that is inspected and safe, and exactly what the author and original owner of this book would have had available themselves. As a bonus, I don't have to cook it to shoe leather just to not worry about it. The next recipe in the text, also wonderfully simple as written, provides a beautiful compliment to the venison, providing one does not get caught up in one ingredient versus any other, and rather looks for an appropriate balance.
Come back for more documentation and interesting information regarding The Feast of St. Nicholas in Queen Elizabeth's Court!