To bake Veneson
PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic
DESCRIPTION: How to bake venison
To bake Veneson.
Take nothing but pepper and salte / but let it have inough / and if the Veneson be lene lard it through with bakon.
To bake Venison.
Take nothing but pepper and salt / but let it have enough / and if the Venison be lean lard it through with bacon.
Like many modern recipes for venison, this one uses bacon as a roasting accompaniment, which not only adds extra flavor and necessary fat to the lean meat but also helps remove some of the "gamey" taste of wild meat that many people dislike.
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© 1997 - 2003 James L. Matterer
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