1330.—VENISON CUTLETS. (Fr.—Côtelettes de Venaison.)
Ingredients.—Best end of the neck of venison, butter, fresh mushrooms, to each lb. allow ¼ of a pint of good brown stock or gravy (see Stocks and Gravies), and 1 oz. of butter, salt and pepper.
Method.—Skin and trim the mushrooms, put them into a stewpan with the butter, gravy, and plenty of seasoning, and stew gently from 35 to 40 minutes, or until tender. Divide the venison into cutlets about ½ inch in thickness, trim the bones at the end, but let the rest of the fat remain; flatten and pare the cutlets. Brush over with warm butter, season with salt and pepper, and grill over or in front of a clear fire from 20 to 25 minutes, turning occasionally, and brushing over frequently with hot butter. Place a small pat of fresh butter on the top of each cutlet, serve as hot as possible, and send the stewed mushrooms to table separately.
Time.—About 40 minutes. Average Cost, 1s. 6d. per lb. Seasonable from September to January.
The Roebuck (Fr. chevreuil).—The common roe or roebuck (Cervus capreolus) is smaller in size than the fallow deer, and its antlers are smaller, with only three short branches. It is brown in colour, varied with grey and red tints. The roebuck is very graceful in its movements, and is a denizen of wooded and mountainous districts.
1331.—VENISON, HASHED. (Fr.—Capilotade de Venaison.)
Ingredients.—Remains of roast venison, and to each lb. allow 2 ozs. of butter, 1½ ozs. of flour, 1 glass of port wine, 1 tablespoonful of red currant jelly.
Method.—Cut the meat into neat slices, break up the bones, put them with the trimmings of the meat, and any venison gravy there may be, into a stewpan, cover with cold water, and simmer gently for 1 hour. When water alone is used, a small onion and a bunch of herbs should be added. Melt the butter in a stewpan, stir in the flour, and fry until brown. Add the strained stock, stir until boiling, then put in the meat, wine, jelly, salt and pepper to taste, cover the stewpan closely, and let it stand at the side of the stove for about 20 minutes for the meat to become thoroughly impregnated with the flavour of the sauce, which must not, however, be allowed to boil. Serve as hot as possible, garnished with croutons of fried or toasted bread, and hand red currant jelly separately.
Time.—About ½ hour, after the stock is made. Average Cost, 8d. to 10d., exclusive of the venison. Seasonable from September to January, but may be bought from June.
