Title: Broiled Venison
Categories: Medieval Meat Main
Yield: 6 Servings

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/ 1/2-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/1 1/2 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 tenderised better by being marinated.

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.

from The Medieval Cookbook by Maggie Black Chapter 7, "Courtly and Christmas Feasting" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham Date: 05-27-94

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