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Venison with Frumenty(British)














Trans-fat Free, Good source of fiber, Low Sodium


4 pounds venison
cut suitable for boiling
1 each turnip
large, sliced
3 each carrots
3 each onions
2 teaspoons parsley leaves
The frumentry
4 ounces wheat grain
kibbled,pearled or hulled wheat
13 ounces milk
full, cream, rich
1 ounce mixed dried fruit
1 each egg yolks
1 teaspoon honey
½ teaspoon cinnamon
1 x salt
to taste


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.


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 690g (24.3 oz)
Amount per Serving
Calories 61621% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 76mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 12%
Sugars g
Protein 205g
Vitamin A 161% Vitamin C 17%
Calcium 19% Iron 76%
* based on a 2,000 calorie diet How is this calculated?


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