Braised Venison, Black Forest Style
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
2 to 3 lbs venison loin
juice 2 lemons
1 cp red wine
1 onion, peeled and sliced
10 whole cloves
1 bay leaf
1/4 cp salad oil
Pureed chestnuts, recipe to follow
1 - Have loin of venison cut wway from the bone and sliced about 1 1/2 inches thick.
2 - Rinse meat.
3 - Pat dry with paper towel.
4 - Place in dish with cover.
5 - Combine lemon juice, wine, cider, onion, cloves, bay leaf, peppercorns and 2 tbsp oil.
6 - Pour over meat.
7 - DCover dish and place in refrigerator 2 days.
8 - Turn meat frequently.
9 - To cook, drain meat.
10 - Cook in generous amount of hot oil, slowly, until domne as desired.
11 - Slice thinly onto hot platter.
12 - Surround with mounds of Pureed Chestnuts.
Makes 4 or more servings.
Wild rice with currant jelly and braised celery are other favorites
with this dish.
Vensin in Europe is considered better than our American venison.
The animals, I am told are smaller, hence more tender. In Zurich, too, I had a dish similar to this recipe. It was served with lingonberries.
Chestnuts as Vegetable
Wash 1/2 lb of chestnuts. Drain. Use short, sharp knife to cut 2
gashes on the flat side of each nut. Cook in 2 tbsp olive oil or butter
in heab=vy skillet. Shake over low heat until shells loosen. Let dool. Re-
move shells and skins with knife. Slice nuts and add to Brussels sprouts or
onions, or use stuffing for p[oultry. If chestnuts are not tender after
skillet cooking, steam them for 20 minutes longer. Use creamed or
with butter sauce or as a salad--or to flavor one.
Chestnut Puree: Use recipe above for cooking chestnuts. Remove shells
and skin. Leave nuts whole. Cover with salted boiling water. Cook 20
minutes, until nuts are very soft. Out through potato ricer or use blender.
Season with salt, pepper, butter, or cream. Beat and reheat in upper
part of double boiler over boilin water, whipping mixture lightly as
it heats. Allow 1/3 to 1/2 lb chestnuts per serving.
Makes delicious accesory to roast fowl or game.