Baked Venison: Fresh and Preserved



This was done for the Barony of Lions Gate A&S Defenders competition in February 2010.  The competition was that your entry had to be related to your persona, and you needed one page of documentation to show that.  I made Baked Venison and Cameline Sauce.  I made two kinds of Baked Venison, one with salted venison and one with fresh.  I served them with a cameline sauce.  Here are the highlights of my entry:



When looking for a baked venison, or venison pie, recipe I found seven different recipes, sometimes from the same cookbook, spanning from 1393 till 1596.  I have arranged them in order with my commentary here.

DEER VENISON. As this meat is tougher than fawn or goat, it must be parboiled and larded all along it: and in cooking, it must be put in plenty of wine, and when partly cooked, ground mace added; and it must be eaten with cameline. – Item, in pastry, let it be parboiled, larded along its length, and eaten cold with cameline. (Pichon)


Examination of Medieval Sauces






In August of 2009 I subjected my friends to my attempts at Cameline sauce (a sort of cinnamon based dipping sauce for meat), and Mustard.  I needed more practice with documentation and wrote this up as if it were for a competition.

15th Century Cameline Sauce

This recipe is from “Two Fifteenth Century Cookery-books: About 1430-1450” by Thomas Austin. I first found this recipe as the basis of Daniel Meyers’ Cameline sauce (Meyers). Instead of following his version of this (which was more of an amalgamation of several different Cameline recipes) I followed the given recipe.


Sauce gamelyne. Take faire brede, and kutte it, and take vinegre and wyne, & stepe þe brede therein,
and drawe hit thorgh a streynour with powder of canel, and drawe hit twies or thries til hit be smoth;
and þen take pouder of ginger, Sugur, and pouder of cloues, and cast þerto a litul saffron and let hit be
thik ynogh, and thenne serue hit forthe. (Austin)