Often bulked-up with lamb (Mrs.B) or other game.
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
1051. INGREDIENTS: A shoulder of venison, a few slices of mutton fat, 2 glasses of port wine, pepper and allspice to taste, 1-½ pint of weak stock or gravy,½ teaspoonful of whole pepper,½ teaspoonful of whole allspice.
Mode: Hang the venison till tender; take out the bone, flatten the meat with a rolling-pin, and place over it a few slices of mutton fat, which have been previously soaked for 2 or 3 hours in port wine; sprinkle these with a little fine allspice and pepper, roll the meat up, and bind and tie it securely. Put it into a stewpan with the bone and the above proportion of weak stock or gravy, whole allspice, black pepper, and port wine; cover the lid down closely, and simmer, very gently, from 3-½ to 4 hours. When quite tender, take off the tape, and dish the meat; strain the gravy over it, and send it to table with red-currant jelly. Unless the joint is very fat, the above is the best mode of cooking it.
Time: 3-½ to 4 hours.
Average cost: 1s. 4d. to 1s. 6d. per lb.
Sufficient: for 10 or 12 persons.
Seasonable: Buck venison, from June to Michaelmas; doe venison, from November to the end of January.
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