18Th Century Recipes

Ingredients

• 5 pounds venison roast (preferably hindquarter, trimmed of excess fat)
• 2 tablespoons salt (for seasoning and curing)
• 1 tablespoon black pepper (freshly ground)
• 2 teaspoons ground cloves
• 2 teaspoons ground allspice
• 4 cloves garlic (crushed)
• 4 sprigs fresh thyme
• 2 cups red wine (preferably dry, for marinating)
• 1 cup beef or game broth
• 3 tablespoons unsalted butter (softened)
• 2 large onions (quartered)
• 2 carrots (peeled and cut into chunks)
• 2 stalks celery (cut into chunks)