Broiled Venison

The syde of a dere of hie grece. Wesch hem, do hem on a broch. Scotch hem ovyrtwarte & ayenne crosswyse in the maner of losyngys in the flesch syde. Rost hym; take redde wyn, poudyr of gynger, poudyr of pepyr & salt, and bast hit till hit be thorow. Have a chargeour undyrneth & kepe the fallyng, and bast hit therwith ayene. Then take hit of & smyte hit as thu lyst & serve hit forth.

6 x 1-cm/ ½-inch-thick slices venison fillet or haunch Bacon fat or lard for rubbing Pepper sauce for veal or venison to serve Basting Sauce: 350 ml/12 fl oz/1½ cups red wine 3 tablespoons oil 1/8 teaspoon ground ginger Salt and black pepper

Venison fillet was the most prized cut. It might be scored in lozenge shapes with a knife point or parboiled and larded with salt pork before being spit-roasted whole. Modern farmed venison, however, seems to be

Combine all the basting sauce ingredients and soak the venison slices in the sauce for at least 2-3 hours; elderly meat will need longer. Pour off the sauce into a jug when you are ready to cook. Put the meat on a board and pat it dry, then nick the edges of the slices and rub them all over with the fat.

Thread the slices on skewers or lay them on a greased grill grid. Heat the grill to medium-high and grill the meat like steak until medium-rare or well done, as you wish. (For well-done meat, reduce the temperature after searing both sides and cook slowly.) Baste the meat with the reserved basting sauce while cooking and turn it once using a fish slice; do not prod it with a fork. When done, transfer the slices to a warmed serving platter, and serve at once, with the hot Pepper Sauce in a sauce boat.

Date: 05-27-94

Your Broiled Venison is ready. Bon appetit!