La Villa delle Sorelle
Recipes

Deer Stew

Adaptation from Braised beef ribs in "Pleyn Delit Medieval Cookery for Modern Cooks"
Prepared by Gwenhwyfar Dinas Emrys
Served at the Herne the Hunter
December 2003

4 lb deer meat
2 tbsp parsley
2 tbsp currants
tsp cinnamon
tsp pepper
tsp allspice
salt
saffron
1 cups red wine
2 tsp wine vinegar
flour for thickening
10 juniper berries
2 onions

Brown the deer meat. Put the deer meat, and all other ingredients into the crock pot and leave for 6-8 hours. Add the flour to thicken.

Serves 8


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