Hashed Venison

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Total: 90 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

For the hashed venison

The remains of roast venison ↝ Venison, NFS [Lamb, goat, game]
its own or mutton gravy ↝ Gravy, beef [Dips, gravies, other sauces]
thickening of butter and flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
thickening of butter and flour ↝ Flour, 00 [Cereal Grains and Pasta]

For the gravy if venison gravy is insufficient

the bones and trimmings ↝ Beef, tenderloin, separable lean and fat, trimmed to 1/8" fat, prime, raw [Beef Products]
about a pint of mutton gravy

Optional additions to enrich the gravy

A small quantity of Harvey's sauce
ketchup ↝ Ketchup [Tomato-based condiments]
port wine

Instructions (10)

Cut the meat from the bones in neat slices.
If there is sufficient of its own gravy left, put the meat into this, as it is preferable to any other.
Should there not be enough, put the bones and trimmings into a stewpan, with about a pint of mutton gravy.
Let them stew gently for an hour, and strain the gravy.
Put a little flour and butter into the stewpan, keep stirring until brown.
Then add the strained gravy, and give it a boil up.
Skim and strain again.
When a little cool, put in the slices of venison.
Place the stewpan by the side of the fire, and, when on the point of simmering, serve.
Do not allow it to boil, or the meat will be hard.

Original Text

HASHED VENISON.

1050. INGREDIENTS.—The remains of roast venison, its own or mutton gravy, thickening of butter and flour.

Mode.—Cut the meat from the bones in neat slices, and, if there is sufficient of its own gravy left, put the meat into this, as it is preferable to any other. Should there not be enough, put the bones and trimmings into a stewpan, with about a pint of mutton gravy; let them stew gently for an hour, and strain the gravy. Put a little flour and butter into the stewpan, keep stirring until brown, then add the strained gravy, and give it a boil up; skim and strain again, and, when a little cool, put in the slices of venison. Place the stewpan by the side of the fire, and, when on the point of simmering, serve: do not allow it to boil, or the meat will be hard. Send red-currant jelly to table with it.

Time.—Altogether, 1-1/2 hour.

Seasonable.—Buck venison, from June to Michaelmas; doe venison, from November to the end of January.

Note.—A small quantity of Harvey's sauce, ketchup, or port wine, may be added to enrich the gravy: these ingredients must, however, be used very sparingly, or they will overpower the flavour of the venison.

[Illustration: FALLOW-DEER (BUCK). FALLOW-DEER (DOE).]

THE FALLOW-DEER.—This is the domestic or park deer; and no two animals can make a nearer approach to each other than the stag and it, and yet no two animals keep more distinct, or avoid each other with a more inveterate animosity. They never herd or intermix together, and consequently never give rise to an intermediate race; it is even rare, unless they have been transported thither, to find fellow-deer in a country where stags are numerous. He is very easily tamed, and feeds upon many things which the stag refuses: he also browzes closer than the stag, and preserves his venison better. The doe produces one fawn, sometimes two, but rarely three. In short, they resemble the stag in all his natural habits, and the greatest difference between them is the duration of their lives: the stag, it is said, lives to the age of thirty-five or forty years, and the fallow-deer does not live more than twenty. As they are smaller than the stag, it is probable that their growth is sooner completed.

Notes

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