A Boke of Gode Cookery Presents

To bake Veneson

PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic

DESCRIPTION: How to bake venison

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.

To bake Venison.

Take nothing but pepper and salt / but let it have enough / and if the Venison be lean lard it through with bacon.

  • Venison roast
  • Pepper
  • Salt
  • Bacon
Rub the roast well with salt & pepper; place in a large roasting pan, roaster, or Dutch oven. Lay slices of fatty bacon on top of the meat, and roast until done.

Like many modern recipes for venison, this one uses bacon as a roasting accompaniment, which not only adds extra flavor and necessary fat to the lean meat but also helps remove some of the "gamey" taste of wild meat that many people dislike.


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