Puree Of Venison Recipe

History of Puree of Venison:

Puree of Venison, also known as Venison Soup, is a classic dish that has been enjoyed for centuries. Venison, which refers to the meat of a deer, has long been a staple in many cultures, especially in areas where deer hunting is popular. The recipe for Puree of Venison originated as a way to utilize the leftover roasted venison from a previous meal, preventing any waste.

Fun Facts about Puree of Venison:

1. Venison meat is lean and rich in protein, making it a healthy choice for a hearty soup.
2. The addition of ham in this recipe provides a depth of flavor and enhances the taste of the venison.
3. The mace, cloves, and herbs add aromatic notes to the soup, complementing the venison's natural flavors.
4. Straining the soup and pulling the meat to pieces ensures a smooth and velvety texture.
5. The addition of French rolls soaked in consommé helps to thicken the soup while adding a subtle bread flavor.
6. A glass of claret or port wine adds complexity and richness to the puree.
7. Serving the puree with fried bread cubes adds a satisfying crunch and contrasts the creamy texture of the soup.

Recipe for Puree of Venison:

- Leftover roasted venison, cut into pieces
- Few slices of ham
- 2 whole onions, peeled and quartered
- 1 blade of mace
- 2 quarts of stock (beef or vegetable)
- Small piece of a sprig of thyme
- Small piece of parsley
- 2 cloves
- Crust of 2 French rolls, soaked in consommé
- 1 glass of claret or port wine
- Butter, for added richness
- Bread, fried in dice, for serving

1. In a large stew pan, add the slices of ham. Then, add the cut-up leftover roasted venison, the quartered onions, blade of mace, thyme sprig, parsley, and cloves.
2. Pour in the 2 quarts of stock, making sure the ingredients are fully submerged.
3. Place the stew pan on the stove and set it to simmer. Allow it to cook for at least 2 hours, or until the flavors have melded together.
4. Once the cooking time is up, strain the soup to separate the liquid from the solid ingredients. Set aside the liquid.
5. Pull apart the cooked venison and ham into smaller, shredded pieces.
6. In a separate bowl, combine the shredded venison and ham with the soaked French rolls. Use a pestle or a food processor to pound and blend them together until a smooth paste is formed.
7. Pass the blended mixture through a colander to achieve a smooth, creamy texture.
8. Pour in a glass of claret or port wine, stirring it into the mixture. Add enough consommé to reach the desired consistency, similar to that of cream.
9. Transfer the puree back into a double boiler, and place it on the fire to heat through.
10. Stir in a small amount of butter for added richness and flavor.
11. To serve, ladle the Puree of Venison into bowls and garnish with fried bread cubes, often referred to as croutons.

Similar Recipe Dishes:

If you enjoy the flavors of Puree of Venison, there are several similar dishes worth exploring:

1. Puree of Game Soup: This soup is made using a combination of different game meats, such as venison, pheasant, and wild boar. The result is a flavorful and hearty soup that celebrates the rich flavors of wild game.
2. Venison Stew: In this dish, venison is slow-cooked with vegetables, herbs, and broth to create a comforting stew. It is often served with crusty bread or over mashed potatoes.
3. Venison Chili: A popular twist on traditional beef chili, Venison Chili replaces the beef with tender and flavorful venison meat. It's a spicy and satisfying dish that is perfect for chilly nights.
4. Venison Sausage Casserole: Ground venison is transformed into delicious sausages and then cooked with a medley of vegetables and herbs in a flavorful casserole. It's a dish that showcases the versatility of venison in different forms.
5. Venison Ragout: This slow-cooked stew features tender pieces of venison simmered with aromatic vegetables and herbs. The result is a rich and flavorful dish that pairs well with pasta or mashed potatoes.

These dishes offer a variety of ways to enjoy the unique and delicious flavors of venison in different preparations. Whether you prefer a smooth puree, a hearty stew, or a spicy chili, there is a dish to suit every palate.



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