Hashed Venison
- Venison
- Red wine
- 1 teaspoonful of mushroom ketchup
- Onion stuck
- Cloves
- 1/2 an anchovy, chopped fine
- Currant-jelly
Cut your venison in thin slices. Then put a large glassful of red wine into pan, with a spoonful of mushroom ketchup, the same quantity of browning, an onion stuck with cloves, and half an anchovy, chopped fine; when it boils, put in your venison, and let it boil 3 or 4 minutes; pour it into a deep dish, and lay currant-jelly round it.
Submitted by Aug 25, 2009
15 min
30 min
45 min