This sauce was then slowly brought to boil on low heat stirring regularly to prevent scorching. I was lucky to have venison available to me although not in a roast but steaks. Not using a roast may have an effect on the texture of the meat in the end, since the centre and edges of the meat would cook simultaneously as opposed to varying times. Upon initial tasting, we found the venison to be on the dry side, as the sauce had yet to penetrate the meat. The next trial will be 5 days post the construction of the dish.
Cloves are strongly antiseptic due to the high percent of phenols.
Black Pepper stimulates the taste buds and helps promote gastric Secretions. In addition, I believe there is some research out there that says it is also a preservative of foods. Cardamom is antispasmodic, carminative and a digestive stimulant. Ginger is a circulatory stimulant, relaxes peripheral blood vessel, promotes sweating, expectorant, prevents vomiting, antispasmodic, carminative, antiseptic. If this article is reprinted in a publication, I would appreciate a notice in the publication that you found this article in the Florilegium.