Venison with Frumenty(British)
Submitted by SEWNYA
Traditional British boiled venison served with frumenty, a medieval wheat porridge cooked in milk with dried fruit, honey, and cinnamon. A hearty piece of culinary history.
YIELD
4 servingsPREP
60 minCOOK
60 minREADY
8 hrsThis recipe reaches back centuries to medieval Britain, when frumenty was as common at the table as mashed potatoes are today.
A large joint of venison simmers gently in stock with turnips, carrots, and onions until fork-tender. The real curiosity here is the frumenty: hulled wheat soaked overnight, then cooked slowly in rich milk with dried fruit, a beaten egg yolk, honey, and cinnamon until it becomes a creamy, porridge-like side.
The combination sounds unusual to modern ears, but the sweet, spiced grain against the lean, savoury venison is a pairing that sustained generations of British cooks. It’s comfort food with a history lesson built in.
Variations
- Roast the venison instead of boiling it. A 3-4 lb haunch or saddle basted frequently with melted butter works beautifully.
- Swap hulled wheat for pearl barley or farro if you can’t find kibbled wheat.
- Stir in a splash of cream at the end for a richer frumenty.
Kitchen Tips
- Soak the wheat overnight in a warm spot. This softens the grains so they cook evenly.
- Simmer the venison gently. A rolling boil will toughen the meat. Low and steady wins here.
- The frumenty thickens as it sits. Add a splash of milk when reheating to loosen it back up.
- Skim the stock after it first comes to a boil for a cleaner broth.
Ingredients
Directions
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: 2 to 3 hours, depending on the size of the joint).
Drain, leave in a warm oven for 5 to 10 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 35-1.8 kg (3-4 lb) haunch or saddle of venison in a medum oven 180 cup (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 placing 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 and stir into the wheat and milk.
Add a little extra milk if the mixture appears too stiff, but don’t et it 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.
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