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📝 Description
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81
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🥘 Ingredients
The remains of roast venison, its own or mutton gravy, thickening of butter and flour.
👨🍳 Method
Cut the meat from the bones in neat slices, and, if there is sufficient of its own gravy left, put the meat into this, as it is preferable to any other. Should there not be enough, put the bones and trimmings into a stewpan, with about a pint of mutton gravy; let them stew gently for an hour, and strain the gravy. Put a little flour and butter into the stewpan, keep stirring until brown, then add the strained gravy, and give it a boil up; skim and strain again, and, when a little cool, put in the slices of venison. Place the stewpan by the side of the fire, and, when on the point of simmering, serve: do not allow it to boil, or the meat will be hard. Send red-currant jelly to table with it.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried hashing some venison this week, and I must say, it was a delightful way to stretch a meal. I had a bit of venison left over from a roast, and this recipe transformed it into something entirely new. The key, I found, was in the gentle simmering—it kept the venison tender and infused it with a rich, savoury flavour from the gravy. What surprised me was how well the red-currant jelly complemented the dish. I was skeptical at first, but it cut through the richness beautifully, adding a tangy sweetness that balanced the earthy venison. This recipe is perfect for the frugal foodie or the weeknight cook looking to make the most of leftovers. It's simple, it's delicious, and it's a great way to avoid food waste. Serve it with some mashed potatoes and you've got a hearty, satisfying meal.
