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.
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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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