Venison, Wholesomeness of
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Keep the venison for some time to tenderize it, but do not let it decay.
Roast the venison in a 400°F (200°C) oven until it is rather underdone.
Serve the venison with only coarse sea salt, avoiding sweet condiments.
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
- The main meat; its lean texture and flavor are shaped by aging and gentle roasting.
The step that matters
Roast until rather underdone. Venison is very lean with little intramuscular fat, so overcooking drives out moisture and leaves it dry and tough. Stopping while it is still pink keeps the meat juicy and tender.
“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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