Roo Broth (Roe Deer in Broth) is a traditional Medieval recipe for a roe-deer based broth flavoured with currants. The full recipe is presented here and I hope you enjoy this classic Medieval version of Roe Deer in Broth.
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Original Recipe
Roo Broth
(from A Forme of Cury)
Take the lire of the Deer oþ9 of the Roo p̲boile it on ſmale peces. ſeeþ it wel half in watr and half in wyne. take brede and bray it wiþ the ſelf broth and draw blode þ9 to and lat it ſeeth to gedre wt powdor fort of gyngr oþ9 of canett. and macys. with a grete porcioun of vinegr with Raysouns of Courante.
Modern Redaction
Ingredients:
750g venison (red deer is easiest to get hold of but roe [roo] is sweeter)
460ml water
450ml red wine
2 thick slices white bread
6 tsp powder fort
1 tbsp cider vinegar
100g seedless currants
Method:
Cube the meat into bite-sized chunks and add these to a pan along with the water and wine. Bring to the boil and simmer for an hour.
Remove the crusts from the bread and grind into small breadcrumbs. Add these and the spices to the meat. Simmer for a further hour and a quarter (at which point the volume should have reduced by half).
Add the currants and cook for a further ten minutes until the fruit plump up. Add the vinegar, pour into a dish and garnish with some fresh green herbs. Serve immediately.
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