Deer-hunting season has been over for a month or two now, but for many hunters’ families there’s still plenty of deer (not to mention elk, moose, caribou, and antelope) venison in the freezer. And for the rest of us there is now available on the U.S. market a nice selection of both wild and farm-raised venison. The well-stocked Cambridge, MA market Savenor’s was the source of the gorgeous loin of venison we used in our recreation of Markham’s dish. The meat was pricey (about twenty dollars a pound), but far less expensive than a venison dinner for two in a fancy restaurant—and it provided enough meat for six to eight servings. For a special occasion meal, especially when company’s coming, this dish is an absolute knockout. It’s also quite easy to prepare.
Although Markham spit-roasts his meat over an open fire, Read More
Cooking (and Contemplating) New England
"To Roast Venison," from Gervase Markham's The English Hus-wife (1615)
February 17, 2013
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