” Season might pass without a singer ever coming to play for us, and there’s not a goldsmith on the island. Even meals became a trial. My cook knew little beyond his roasts and stews, and Lynesse soon lost her taste for fish and venison.” (Clash of Kings)
Medieval Baked Venison
Modern Baked Venison
Our Thoughts
Venison is a very lean meat that should always be cooked with a fat to retain moisture. The medieval venison recipe is something from heaven. As we all know, everything is better with bacon, and this venison was no different. We had small venison steaks available for this recipe. and the bacon taste overwhelmed the venison a bit, but this can probably be countered by using a larger roast type cut. The modern recipe really showcases the taste and texture of the venison. The added fat from the butter prevents the meat from drying out in the oven, but does not create a greasiness to the venison. Both recipes are certainly worth making, and don’t forget to save your leftovers for venison pie- it’s wonderful!
Medieval Larded Venison Recipe
To bake Veneson.
Take nothing but pepper and salte / but let it have inough / and if the Veneson be lene lard it through with bakon.
Ingredients:
- Venison steaks or roast
- Pepper
- Salt
- Bacon
Modern Baked Venison
Ingredients:
- Venison steaks or roast
- Pepper
- Salt
- Butter
- Lemon, sliced
- Onion, sliced
- Line the bottom of a roasting pan with the sliced lemons and onions. Rub the venison with salt and pepper and place on top of the lemons and onions. Top the meat with a pat of butter for every two inches of surface area. Roast in 400F oven till center temperature of 135F for medium meat.