Venison on the supper table is a rarity today, but in the early 19th century it was not unusual in rural areas. Below is a typical Stewed Venison recipe similar to what we make at Venoge.
Stewed Venison
Take some of the fore quarter of fresh venison, with the ribs, chop them into small pieces, rinse, and season them, stew them in a small quantity of water, with a few slices of pork or bacon. Stew it very tender, season the gravy with butter, flour, onions, pepper and sweet cream; simmer a few minutes, and serve it on toast.
The Kentucky Housewife: Containing Nearly Thirteen Hundred Full Receipts. by Mrs. Lettice Bryan, 1839.
Venoge gives permission to three hunters to hunt deer on the 30 acres of our property. In return the hunters supply us with venison for our events. We usually use a loin or roast for the stew, cooked slowly and we often add noodles or rice. Venison is low in fat and high in protein, plus, it tastes good!
Ingredients
- Venison roast, loin or stew meat
- Herbs of choice, savory, sage, thyme
- Salt to taste
- Onions
- Carrots (optional)
- Potatoes (optional)
- Water to cover
Instructions
Cut the meat into 2 x 2 inch pieces, larger than bite-size. Cover with water.
Add onions and herbs.
Simmer until done (several hours). Noodles or rice can be added toward the end of cooking. To thicken, make a gravy with butter, flour and venison stock.
Hearth Cookery 