This is a dish I am adapting from that most famous of cookbooks from Ancient Rome: Apicius. The translation I am using oddly includes corn starch (!), which was not discovered until long after the discovery of the New World, so I am omitting it here.
This venison roast is typical of Roman meats: Sweet, salty, herby. Since this dish is essentially a roast with sauce, I’d serve it with polenta or mashed potatoes. Too New World for you? Then eat it with farro. Just substitute farro for rice in your favorite risotto recipe.
Ingredients:
2 pounds venison roast (as usual, elk, moose, caribou, etc will substitute. If you have no game available, use lamb.)
1 teaspoon rue, minced (If you can’t find rue, use rosemary, but it will not be the same.)
1 tablespoon lovage, minced (If you can’t find lovage, use celery leaves from the top of the stalks.)
1 tablespoon oregano, minced
1 tablespoon mint, minced
1 tablespoon, parsley, minced
2 cloves of garlic
1 minced medium white or yellow onion
1 teaspoon Thai fish sauce (the closest modern equivalent to garum)
1 teaspoon honey
1 cup sweet wine (I’d use angelica, but you could use white port or muscat)
3 tablespoons olive oil
2 tablespoons flour
salt and pepper
(Copyright © 2013 Hunter Angler Gardener Cook.)
For the rest of this amazing venison roast recipe from Hank Shaw, CLICK HERE.
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