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Friday, August 23, 2013

CORZO, -A WITH 14TH CENTRY RECIPE FOR DEER AND OTHER LARGE GAME


Corzo
Photo from: jorgeaq
OCast corço, L. Cervus capreolus, Eng roe deer. It is a little bigger than a goat, more delicate than fallow deer and rarely was seen in Al-Andalus. It is about 75 cm. high and 1.25 m. long. The ears are a little longer than half of its fine, short head. It has big eyes. The roebuck has short straight round horns with three branches, while the roe doe has none. Its coat is reddish brown in summer and grayish brown in winter. The fur around the stomach is lighter and the insides of its hooves as well. The tip of its nose and each side of its upper lip are circled in black and lower lip has a white spot.

Although imported into Andalusia, in the remainder of Spain there are numerous medieval recipes for roasting the meat in vinegar sauce with currants, in wine sauce and broth, or roe blood, vinegar and broth with aromatic herbs. It could be served with hard boiled eggs, fried bread or pureed chestnuts.

In León, however, roe deer meat does not seem to have been as appreciated as much as in Andalusia. In the former area, they were tramped or killed for their skins. Two exceptions, however, are roe deer chorizo and roe deer jerky made in the Maragato Region, which still are thought exquisite.

Villena explains that roe meat should be carved in the same way as beef or ox meat. Avenzoar states that it was similar to the fallow deer but the meat was much more delicate.  See buey and vaca. [Ares. “Comidas.” 1994:101; Benavides-Barajas. Nueva-Clásica. 1995:220; Espasa. 1988:15:CONST:1093-1095; Gázquez. Cocina. 2002:139; Ibn Zuhr/García Sánchez. 1992:58; Trapiello. 1994:138; and Villena.. 2002:31a:33a]


A BITTER-SWEET SAUCE FOR STAG, BOAR, BEARS, ROE DEA OR ALL LARGE GAME ADAPTED FROM SENT SOVÍ #LXXXX QUI PARLA CON SE FFA SALSA A SERVO HO PORC SENGLAR HO A HORS HO CABRIOL HO TOTA BÈSTIA SALVATGE p. 123

Gently Boiling Meat in Wine
Photo by: Lord-Williams
Ingredients

1 ½ lbs roe deer[1]
2 c water
l ½ c red wine
2 slices of toast
1/3 c vinegar
¼ c honey
½ c currants[2]
1 tsp freshly ground white pepper
1 scraping of ginger

Preparation

Dice the meat. Put it in a heavy pot with water and wine. Bring to a boil and simmer for an hour or ½ hour if using a pressure cooker.

A Meat to Really Does Melt Your Mouth
With a Delicious Sauce!
Photo by: Lord-Williams
Remove the crusts from the bread. Soak them in vinegar and grind them in a mortar. Add them to the pot with the broth and meat. Add honey. Taste for sweet and sour flavor. Adjust if necessary. Add raisins and spices. Simmer uncovered for about 45 minutes to thicken the sauce and reduce the volume to half.

Separate the meat and sauce. Place the sauce on the table in bowls for diners to dip the meat into the sauce.



[1] Beef was used as deer was not available Turing the time of year the recipe was prepared.
[2] If currants are desired, ½-1 c of seedless currants should be added about 10 minutes prior to the end of cooking time but Sent Soví does not call for them. If currants are not in season add raisins.

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