Venison in Broth

This will be a gamier flavor if venison is used. I have done the dish with pork which has a sweeter flavor. It is a good dish for in doors or camping events because it can be done in a pot on top of the stove if oven space is a problem. Like many medieval meat recipes indicate, it is cooked wet first and the resulting liquid can be reclaimed for stock or soup later.


Venison in Broth- Take Rybbys of Venysoun, and wasshe hem clene in fayre water, an strayne the same water throw a straynour in-to a potte, an caste ther-to Venysoun, also Percely, Sawge, powder Pepyr, Clowys, Maces, Vinegre, and a lytyl Red Wyne caste there-to; an thane latte it boyle tyl it be enow, & serve forth.

Pork in Broth- Take pork ribs, and wash them clean in clear water, and strain the water into a pot with the ribs. Add parsley, sage, ground pepper, cloves, mace, vinegar and red wine and then let it simmer until cooked and serve hot.

2 sides of Pork ribs
½ bunch parsley
5 large leaves sage
1 tablespoon ground pepper
10 cloves
1 teaspoon mace
½ cup vinegar
2 cups red wine
Water to cover.


Clean and trim ribs and place in a pot. Add all other ingredients and put in a hot (450 degree) oven for 2 hours. Drain and serve hot.