Title: Venison with Frumenty (British)
Categories: Venison, Old, British
Yield: 4 Servings
4 lb Venison; cut suitable
- for boiling
1 lg Turnip; sliced
3 Carrots; sliced
3 Onions; sliced
2 ts Parsley; chopped
The Frumentry:
4 oz Wheat; kibbled, pearled, or
- hulled
13 fl Whole milk
1 oz Mixed dried fruit
1 Egg yolk; beaten
1 ts Honey
1/2 ts Ground cinnamon
Salt
Place the meat in a large saucepan and cover with hot stock made
from the bones of the deer or with hot salted water, using a level
1 ts salt to 500 ml (2 pints) water. Bring quickly to the boil to
seal the meat, skim, and add the vegetables. Lower the heat and
simmer until tender. About 2 to 3 hours, depending on the size of
the joint. Drain, leave in a warm oven for 5 to 10 minutes to dry
off, then slice the meat. Serve with frunienty and a little of the
strained cooking liquid. If you prefer roasted verison cook 1.35 to
1.8 kg (3 to 4 lb) haunch or saddle of venison in a medum oven
180°C, 350°F, Gas 4 for 20 minutes per 450 g (1 lb), basting
frequently with melted butter.
For The Frumenty:
Soak the wheat for 12 hours, or overnight, in water, preferably
placing the bowl in a warm place. Drain. Boil the wheat gently in
the milk for 20 minutes, add the dried fruit and continue boiling
gently for another 40 minutes. Beat the egg yolk with the honey and
cinnamon and stir into the wheat and milk. Add a little extra milk
if the mixture appears too stiff, but don't let it get runny. The
grains of wheat should be soft. Season very sparingly with salt. If
you make the frumenty in advance add extra milk when reheated.
