Name: Venison Salad
Ingredients: one pound of cold; two bunches of water cress; two glasses of bar-le-duc jelly

Venison Salad

Ingredients

one pound of cold
two bunches of water cress
two glasses of bar-le-duc jelly

Directions

Prepare

Chop one pound of cold, cooked venison.
Mix the chopped venison with two glasses of Bar‑le‑Duc jelly.
Wash two bunches of watercress.

Assemble and serve

Lay the watercress around the platter.
Place the meat and jelly mixture in the center of the platter.
Pour French dressing over the mixture.

By Olive M. Hulse. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

Explore the science

What each ingredient does

Cooked venison (in the method): Provides the main protein and meaty bulk of the salad.
Bar-le-duc jelly: Adds sweetness and fruit acidity that balance the rich, gamy meat.
Watercress (in the method): Adds a peppery, fresh bite and crisp contrast to the meat.

“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.