A Medieval Meal

Guy of Gisbourne venison

I’m hungry, wench.

ROAST VENISON

3 1/2 lb Boneless haunch of venison

3 T Butter; softened

Salt & pepper

1 1/3 c  Beef stock

1 T Butter

1 T Flour

1/2 c  Sour cream

Preheat oven to 475° F.

Tie the roast up at 1/2 inch intervals with kitchen string so that it will hold it’s shape while

cooking. With a pastry brush, spread the softened butter evenly over the meat.

Place the roast on a rack in a shallow open roasting pan and sear it in the hot oven for

about 20 minutes.

When the surface of the meat is nicely brown, reduce the heat to 375° F and

sprinkle the

roast generously with salt and pepper.

Pour the stock into the pan and cook the roast, uncovered, for 1 1/4

hours. With a large spoon baste the meat with the pan

juices every half hour or so. The interior of the meat,
when finished,
should be slightly rare, or about 150° F on a meat thermometer.

Remove the roast to a heated platter, cover it loosely and let rest in the

turned off oven while you make the sauce.

Skim and discard the fat from the pan juices.

Measure the remaining liquid and either reduce to 1 cup by boiling it rapidly or add enough water to make up 1 cup.

In a small, heavy saucepan, heat 1 tablespoon of butter and stir in 1 tablespoon of flour to make the roux.

Stirring continuously with a wooden spoon, cook this roux for 6 to 8 minutes over low heat until it is a light nut brown color. Be careful not to let it burn or it will give the sauce a bitter flavor.

Now, with a wire whisk, beat the pan juices into the roux. Beat until well blended

MULLED CIDER


2 quarts apple cider
10 whole cloves
10 whole allspice
4 (4-inch) cinnamon sticks
1/4 cup firmly packed light brown sugar

Combine all of the ingredients in a large, heavy pot over medium-high heat. Bring to a boil, then reduce the heat and simmer for five minutes. Remove and discard the cloves, allspice, and cinnamon sticks. Serve hot.

Makes about 2 quarts

This two recipes and picture were submitted by Catherine Windsor @jcatwindsor who’s favorite characters are Thorin and Lucas. She loves Richard Armitage because he gives back to society.

Faithfully Yours,

ARmyofChefs

Thorinbanner

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