On Cooking Venison
Ingredients
Directions
Prepare
Parboil tough venison for a few minutes in boiling water with a pinch of baking soda.
Roast
Roast the venison, basting it often to keep it moist.
Cook the venison until well done, according to your preference.
Serve
Serve on hot plates and platters to prevent the fat from cooling and becoming tallow-like.
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; parboiling and slow roasting make its tough muscle fibers more tender.
- Baking soda
- Raises the water's pH, which helps tenderize the surface meat during parboiling.
The step that matters
Basting during the roast. Venison is lean and dries out easily in the oven. Regular basting adds moisture to the surface, helping keep the meat juicy as it cooks to well done.
“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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