Devilled Game is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter or savoury (a Victorian dish typically served after a meal, with a glass of wine) of thin slices of game meat that are coated in hot devil mixture and grilled until crsipy before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Devilled Game.
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This is a classic recipe for a Victorian version of Devilled Game that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 340.—DEVILLED GAME, &c.
Any kind of meat intended to be devilled for a relish or appetiser, or for the purpose of increasing the enjoyment of an extra glass of wine, should first be scored all over by making deep incisions across the pieces of game, &c., and rubbing over these some devil's mixture, No. 131, until well saturated ; the meat, &c., must then be broiled crisp without being burnt.
Take the game meat and, using a sharp knife score all over in a criss-cross pattern. Rub the devil mixture into the meat then place under a hot grill and cook until crisp, but do not allow to burn.
Serve as a starter, appetizer or as a savoury (a Victorian course that followed the meal and was typically consumed with wine).
