Recipe - Venison With Figs

4 pound Venison; Cut Suitable For
Boiling
1 lg Turnip;Sliced
3 Carrots; cut or sliced up
3 Onions;Sliced
2 teaspoon Parsley;Chopped

THE FRUMENTRY
4 ounce Kibbled;Pearled or Hulled
Wheat
13 fl Rich full Cream Milk
1 ounce Mixed Dried Fruit
1 Beaten Egg Yolk
1 teaspoon Honey
One half teaspoon Ground Cinnamon
Salt

William Rufus(10871100) Place the meat in a large saucepan and cover with
hot stock made from the bones of the deer or with hot salted water, using 1
level teaspoon salt to 500 ml (2 pints) water. Bring quickly to the boil to
seal the meat, skim, and add the vegetables. Lower the heat and simmer
until tender. (About: 23 hours, depending on the size of the joint.)
Drain, leave in a warm oven for 510 minutes to dry off, then slice the
meat. Serve with frunienty and a little of the strained cooking liquid. If
you prefer roasted verison cook 1.351.8 kg (34 lb) haunch or saddle of
venison in a medum oven 180 C (350 F)Gas 4 for 20 minutes per 450 g (1 lb),
bastin frequently with melted butter.

FOR THE FRUMENTY: Soak. the wheat for 12 hours, or overnight, in water,
preferably plac ing the bowl in a warm place. Drain. Boil the wheat gently
in the milk for 20 minutes, add the dried fruit and continue boiling gently
for another 40 minutes. Beat the egg yolk with the honey and cinnamon anci
stir into the wheat and milk. Add a little extra milk if the mixture
appears too stiff, but don't letit get runny. The grains of wheat should be
soft. Season very sparingly with salt. If you make the frumenty in advance
add extra milk: when reheated.

Posted to MMRecipes Digest by Mark Alexander mark@alexr.co.uk on 1998r,