The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1891-12-14
HOW TO COOK vEN|SON
Some Useful Hints On the Method
Of Preparing the No
Bile Dish.
The Steak, the Roast and the
Pie as They Should
Be Made.

with All or Them the secret Is 10 Serve
Hot and Thus Preserve
tho Juices
The yenison season 10 now at it's height.
The proper cooking and serving of this
royal meat ID almost a lost art, except with
a few great chefs who pride themselves on
their game dinners, says the New York
Tribune. There was a time when all ladies
took pleasure In their skill in cooking this
noble meat. A venison was properly served
on a chating-dish, being cooked at the table
BY this rapid heat and never trusted to
mental hands. but attended to by the
hostess or the host himself. But tho day
OF the silver ~chafng-dish are gone by, and
the cookery OF that gentle, mannerly time
has given place to dishes that can be pre-
pared in tho kitchen without trouble.
Venison steak ID more often served on our
tables than the roasting pieces. BY the
most approved methods the steaks are sea-
soned with salt and pepper, rubbed
with a ~teaspoonful OF oil to six steaks,
very dainty dredged with flour, and
broiled i've minutes on one side and then
five minutes on the other. They may
be served with currant jelly Or with maitre
d'hotel sauce. II yenlson is cooked in q
chatting dish On the table lamp is lighted.
the dish is made hot, a tablespoonful Of
butter is melted, the steaks are cut quite
thin and cooked three minutes on one side
and three minutes on the other. They are
basted with a tablespoonful Of jelly and
three tablespoonful Of port during the last
two minutes Of cooking. They should be
thin enough to be cooked brown in the time
given, yet be delicately red inside. If the
chatting dish IA hot, the venison will lose
none Of it's juices by this method, and il
may be served TO the guests at once, with
out losing the least heat. The proper part
OF a ~venison for steaks is the ''noix'' of the
leg. 1t is equivalent to the tender part of q
round Of beef or to the ~fricandeau or cush-
ion of q leg of veal. 1t furnishes only about
six steaks. which must be freed from super
fous fat and and fattened a little with a
mallet.
Tho hauneh of venison has been the
grand roasting piece since the days of
Robin Hood, and it is still cooked very
much as il probably was then, wrapped in
a paste OF -four n served from the spit
rare and full Of its rich juices.
As 4 matter of fact, venison to-day is
seldom roasted on the spit at all, but is
baked. To prepare the haunch, which sell
dom weighs less than fifteen pounds and
usually more: II it is a buck, wipe il with
dry skin from the skirt, or underneath it.
Season it with salt and pepper, rub in
thickly with butter; tie it up in a buttered
paper, and cover with q thick paste made
Of -four and water. A quart Of flour and a
pint Of water will make q suitable paste.
Xh,,1Cb - TIM harnCh ia VARY In rra IL uyi1l 70
quire more paste than this will make. Roll
the paste out till it is an inch thick, and
envelop thu haunch in it. Now put the
roast on a roasting rack in q dripping pan
in a very hot oven. Let IT roast for two
hours in the paste, basting it every ten
minutes with the drippings in the bottom
Eof the pan. A little flour should be shaken
lin the pan when the roast is put in it, and
lin ten or fifteen minutes, when this flour
has become a little brown, a pint of boiling
pan under the roast. This makes the foun-
|dation for the liquid used in basting. The
Ioven must be very hot, and the cover OF
in which the vension is enveloped,
must be Drowned nicely in the two hours
time given. At the end of this time remove
has been cooked, and as they the
now Of no further use they should be thrown
into the fire. They have served their pur-
pose by enveloping the meat and Insured
Its even cooking. The venison must now
dredgea lightly with Hour IN i froths,
|over to roast another hour. This is suf-
|6cient time to cook a fifteen-pound roast
Iand serve it as it should be-thoroughly
done. but rare enough for the blood to fols
low the knife wherever 1t is cut. Some cpl
cures like it cooked rarer, but the time
given will suit the majority of conservative
The best English authorities on cooking
do not remove the paste till twenty
minutes or a quarter Of an hour before it is
|1one. This gives a very light-colored roast.
Removing the paste an hour before the VEN
Ison is done, turning and bastinR it fire.
|Iuently while it is cooking, gives a rich
brown roast, evenly colored throughout.
"A quarter Of an hour before the venison is
up a glass of Madeira may be added
10 the drippings in the pan and the meat
pasted with this liquid. When the %venison
10 done there will be but little dripping in
phe pan. Skim the fat off this carefully
ind pour the brown liquid over the haunch.
The glass of Medeira added to it will have
given this a fine flavor. A pint Of currant
ELY sauce should also be served with it.
10 make this put a glass of port into a
aauce-pan, add a tumbler of currant jelly,
|tir the whole till it is we'll melted, ada
lalf . cup Of brown gravy, let the sauce
poll, pour it in a boat and serve it. 1'ne
fhoiceat part Of q haunch Of venison is the
LULA G1AlcA Dy OAA Iukllnu COOkb Vic
Blderman's walk Bare slices OF this
cut quite thin, make a delightful
warmed up in a chafing-dish for !
i've minutes with a little of the cnrrant
Eauce. !
A ~venison pie, such az Friar Tuck served j
b King Richard, OF, more, likely, one /
much better, can be made from the neck /
Biece and inferior parts of the venison. /
fake three pounds Of lean v%enison. cut ii /
n pieces. put them in a pot with d table, 4
Of melted butter. Dredge a little 4
Our, with salt and pepper, over each piece
it ia put in the pot: let the meat be- q
ome we'll Drowned in the pot, but do not I
BIT it burn. Add a Gun OF rich, brown gravy .
r veal stock as soon Us the meat ia Drowned '
nd a cup Of water. a wineglRss of port and !
small onion. Line the edge of an earthen 2
|udding-dish or the whole of a pie-mold
nth rich pastry. Fill it with the yenisou :
gravy. Put on q cover Of pastry and !
AXE it for ~thrce-quarters of an hour. This y
; very palatable, hot or cold, served with a b
Of current jelly. If it is to be served I
old, the venison must be covered with u
nick veal stock, instead Of half veal stock 7
nd half water, in order that the gravy
the meat in the pie may be jellied
hen it is cold.
The greatest care ia necessary in cooking /.
enlson. Like all game, it must be served :,
cry hot. Tho cold pastry ia the only ex- = =
9pt1O1 tn thu rutn Tf ~ m rc4,LaA pn u