New noumbles of dere (Fresh Deer Offal) is a traditional Medieval recipe for a classic dish of cooked and diced deer offal thickened with bread and blood that's cooked with wine, stock and spices until thickened. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Fresh Deer Offal (New noumbles of dere).
Take the offal and wash them clean with water and salt and par-boil them in water. Drain and dice them and dress as you would other offal.
Modern Redaction
Ingredients:
1kg deer offal [noumbles] (any mix of heart, lungs, liver, tripe and cleaned intestines)
500ml gode broth (made without breadcrumbs)
100g bread
200ml red wine
60ml red wine vinegar
2 onions, parboiled and finely minced
60ml of the deer's blood
1 tbsp powder fort
salt, to taste
Method:
Bring a pan of lightly-salted water to a boil and add the offal. Cook for about 40 minutes, or until just tender then drain and cut into dice.
In a mortar, mix together the broth and bread until smooth. Place the meat in a pan with the thickened broth then add the wine, vinegar and the minced onion. Bring to a boil and cook, uncovered, for about 10 minutes, or until the deer offal mixture is completely tender.
Mix the blood, powder fort and salt in a mortar. Add a ladleful of the stock and mix to combine. Whisk the blood mixture into the stew and simmer gently until thickened and coloured (do not boil). Turn into a bowl and serve.
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