Name: Venison Hashed
Cuisine: American
Ingredients: 1 saucepan with barely water enough to cover them; 1 stewpan; 1 boil up

Original Recipe

Cut the meat in nice small slices, and put the trimmings and bones into a saucepan with barely water enough to cover them. Let them stew for an hour. Then strain the liquid into a stewpan; add to it some bits of butter, rolled in flour, and whatever gravy was left of the venison the day before. Stir in some currant jelly, and give it a boil up. Then put in the meat, and keep it over the fire just long enough to warm it through; but do not allow it to boil, as it has been once cooked already.

1 saucepan with barely water enough to cover them
1 stewpan
1 boil up

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skillet

Saucepan

skillet

Stewpan

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1

Cut the meat in nice small slices, and put the trimmings and bones into a saucepan with barely water enough to cover them.
2

Let them stew for an hour.
3

Then strain the liquid into a stewpan; add to it some bits of butter, rolled in flour, and whatever gravy was left of the venison the day before.
4

Stir in some currant jelly, and give it a boil up.
5

Then put in the meat, and keep it over the fire just long enough to warm it through; but do not allow it to boil, as it has been once cooked already.

Venison Hashed

Original Recipe

Ingredients

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