How to bake Venison.
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A Book of Cookrye (England, 1591), entitled "How to bake Venison.". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

How to bake Venison. When it is perboiled, season it with Salt and Pepper somewhat groce beaten, and a little Ginger, and good store of sweet Butter, and when the Venison is tender baked put to it half a dozen spoonfull of Claret wine and shake it well togither.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

To bake Veneson. Take nothynge but pepper and salte, but lette it haue ynoughe, and yf the Veneson be leane, larde it throughe wyth bacon. [A Proper newe Booke of Cokerye]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

venison
salt
pepper
ginger
butter
wine


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "A Book of Cookrye". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?booko:79>. Accessed on April 2, 2020, 11:57 am.

Searchable index of "A Proper newe Booke of Cokerye". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?prope:4>. Accessed on April 2, 2020, 11:57 am.




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