This historic British dish pairs tender, slow-boiled venison with frumenty, a comforting wheat porridge sweetened with dried fruit and cinnamon. The venison is simmered with root vegetables until fork-tender, resulting in rich, savory meat and a flavorful stock. The frumenty provides a delightful textural contrast, offering a creamy, slightly chewy base that balances the gamey notes of the deer. Perfect for a special Sunday roast or a historical reenactment dinner, this recipe brings a touch of medieval elegance to the modern table. It is hearty, warming, and uniquely flavorful, making it an excellent choice for cooler evenings or when you want to serve something truly distinctive to your guests.
Venison With Frumenty (British)
Description
This historic British dish pairs tender, slow-boiled venison with frumenty, a comforting wheat porridge sweetened with dried fruit and cinnamon. The venison is simmered with root vegetables until fork-tender, resulting in rich, savory meat and a flavorful stock. The frumenty provides a delightful textural contrast, offering a creamy, slightly chewy base that balances the gamey notes of the deer. Perfect for a special Sunday roast or a historical reenactment dinner, this recipe brings a touch of medieval elegance to the modern table. It is hearty, warming, and uniquely flavorful, making it an excellent choice for cooler evenings or when you want to serve something truly distinctive to your guests.Ingredients
Directions
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Place the venison in a large saucepan and cover with hot stock made from deer bones or hot salted water (using 1 level teaspoon salt per 2 pints of water).
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Bring the liquid quickly to a boil to seal the meat, then skim off any foam that rises to the surface.
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Add the sliced turnip, carrots, onions, and chopped parsley to the pot.
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Lower the heat and simmer gently until the venison is tender, approximately 2-3 hours depending on the size of the joint.
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Drain the meat and vegetables, leaving the venison in a warm oven for 5-10 minutes to dry the surface.
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Slice the venison thinly.
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Soak the wheat in water for 12 hours or overnight, preferably in a warm place.
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Drain the soaked wheat thoroughly.
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Boil the wheat gently in the milk for 20 minutes.
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Add the mixed dried fruit to the wheat and milk mixture and continue boiling gently for another 40 minutes.
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In a small bowl, beat the egg yolk with the honey and ground cinnamon.
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Stir the egg mixture into the cooked wheat and milk, ensuring it is well combined.
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Add a little extra milk if the frumenty appears too stiff, but do not let it become runny; the grains should be soft.
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Season the frumenty very sparingly with salt.
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Serve the sliced venison with the frumenty and a little of the strained cooking liquid from the meat.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 717.3kcal
- % Daily Value *
- Total Fat 14.1g22%
- Saturated Fat 4.5g23%
- Cholesterol 372.3mg125%
- Sodium 276.9mg12%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 136.2g273%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
