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Venison Chops with Grapes
Venison Chops with Grapes Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3089. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Qualified venison source, refrigerated marinade and safe species-specific thermometer endpoint required; do not treat historical time as proof. Limites : Chop thickness, jelly aliquot and grape-to-chop coverage need physical check. Modern adaptation: identify the inspected venison product and use the Health Canada 74°C venison endpoint. The historical four minutes per side is only a guide; discard used marinade. No doneness or guaranteed yield is inferred from the illustration.
Method
Steps
Step 1
Marinate six flattened venison chops with onion, oil/vinegar and seasoning under refrigeration for one-hour historical guide; turn, then discard used marinade safely.
Step 2
Stem one-pound grapes and fry in butter six-minute guide, keeping hot. Broil chops four-minute source guide each side to a probed centre of at least 74°C for inspected venison (deer, elk, moose, caribou, reindeer or antelope), extending the existing broil if needed, plate with grapes and offer separately recorded currant jelly.
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