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Venyson in Broth (Venison in Broth)
Venison in Broth is a traditional Medieval recipe for stewed venison ribs. The full recipe is presented here and I hope you enjoy this classic Medieval version of Venison in Broth.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
6–8
Rating: 
Tags : Game RecipesBritish RecipesEnglish Recipes
Original Recipe
Venyson in Broth
(from Harleian MS 279)
.xxij. Venyson in Broth. Take Rybbys of Venysoun, and wasshe hem clene in fayre water, an strayne þe same water þorw a straynoure in-to a potte, an caste þer-to Venysoun, also Percely, Sawge, powder Pepyr, Clowys, Maces, Vynegre, and a lytyl Red wyne caste þer-to; an þanne latte it boyle tyl it be y-now, & serue forth.
Translation
Venison in Broth. Take ribs of venison, and wash them clean in fair water, and strain the same water through a strainer into a pot, and add there-to Venison, also Parsley, Sage, powder pepper, Cloves, Mace, Vinegar, and a little red wine add there-to; and then let it boil until it is done, & serve forth.
Modern Redaction
Ingredients:
1.5kg
venison ribs
1 bunch
parsley, chopped
5
sage leaves, chopped
1/4 tsp ground
cloves
1/4 tsp powdered
mace
100ml red wine vinegar
300ml red wine
salt and black pepper to taste
Method:
Place the ribs in a large pot and cover with water. Bring to the boil, ad the spices, vinegar and red wine and return to the boil. Reduce the heat to a simmer and cook for 45 minutes.
Adjust the seasoning and continue cooking until the venison is tender. Serve hot.
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