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For to Kepe Venison Fro Resttng

A method of preserving venison by covering with fern, soaking, drying, salting, and boiling until salty.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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For to Kepe Venison Fro Resttng

Ingredients

Directions

Prepare

  1. Cover the fresh venison with fern to protect it from wind.

  2. Take it home and place it in a cool, dry area away from sunlight and wind.

  3. Soak the venison in clean water for half a day.

  4. After soaking, hang it up to dry.

Salt and cure

  1. Once dry, rub coarse sea salt all over the venison.

  2. Boil the venison in water until it is as salty as seawater.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Venison
Is the main protein that the salt cures and preserves.
Coarse sea salt
Draws out moisture and preserves the meat by slowing bacterial growth.

The step that matters

Boil the venison in water until it is as salty as seawater. Salt penetrates meat slowly, so the brine must reach the right concentration. Too weak a brine fails to preserve the venison, while over-salting makes it inedible. Checking saltiness against seawater gives a rough guide.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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