Our gratitude to Sir Alherin map Bleidcu for providing the venison being served at this meal, caught by his own skill.
Ingredients
Venison, Suet, Beef Broth, Wine, Verjus, Cinnamon, Ginger, Long Pepper, Grains of Paradise, Nutmeg, Galangal, Mace, Cloves, Sage, Parsley, Hyssop, Marjoram
Mushroom, Vegetable Broth, Wine, Verjus, Cinnamon, Ginger, Long Pepper, Grains of Paradise, Nutmeg, Galangal, Mace, Cloves, Sage, Parsley, Hyssop, Marjoram
This recipe appears in all three of our main sources, and many others that are similar which fall into the “bouli-lardé” category, which literally means “boiled-larded.” The basic formula is to “lard” a piece of meat, which is to literally sew strips of fatback or bacon fat between the muscle fibers using a long larding needle – a process which survives to this day. This is an effective way of adding artificial marbling to an otherwise lean cut of meat, of which deer venison is an excellent example. We find similar recipes for veal and kid goat. DF gives us the most precise and most flavorful version of the recipe, so this redaction is based on that. Clearly though this was a very popular dish, being documented in multiple versions within the same source. This is indicated to be served with Cameline sauce, which appears here in the same course with the Duck so guests can enjoy it with both.
Roe deer are considered the tastiest, and are what this recipe calls for as they are native to Europe. We, however, are interpretig in North America, and a gracious hunter is providing our wild game, so we will be using Whitetail Deer. In addition, since we have just as easy access to suet in modern times as fatback, and I aim to make this feast as accessible as possible, we will not add pork fat to a dish that would render it inedible to more of our guests. The choice to use suet also better compliments the natural taste of the venison in this Chef’s opinion, which is the entire point of the experience.
References
DF 13, LM 88, LM 80, LV 6
Modern Redaction
| 2 lbs. | Venison |
| 7 oz. | Suet, raw |
| 1 c. | Beef Broth |
| 1/2 c. | Red Wine |
| 1/4 c. | Verjus |
| 1/2 T. | DF Major Spices |
| 1/8 t. | DF Minor Spices |
| 1/2 oz | Sage |
| 1 oz. | Parsley |
| 1/2 oz. | Hyssop |
| 1/2 oz. | Marjoram |
- Add the Venison to a pot of water and then bring to a boil.
- Skim the pot, then remove the Venison.
- Rinse the venison in fresh water, and let dry.
- Take a larding needle and lard the Venison with the Suet
- Make a bouquet garni of the herbs
- Put all of the remaining ingredients, including the bouquet garni, into a pot so that the meat is halfway submerged.
- Braise the meat until it is tender and the Internal temperature reaches 205°F
- Cut the Venison into 8 pieces and serve hot in its own broth with Cameline Sauce