Roe deer sausages after de Rontzier (Sausages IV)

Two comparatively brief recipes, and again I suspect we are looking at bratwurst-style sausages.

Roe deer sausages

1 Item, you wash roe deer venison in red wine and chop it with bacon, ground pepper, nutmeg, cloves, rosemary and salt all mixed together and put them into ox or pig guts.

2 You chop roe deer venison with bacon, salt, and garlic and make sausages of it. When they have become dry, you roast them on a griddle and serve them with mustard etc.

The garlic ones sound interesting. Other than that, there is not much to add here.

Franz de Rontzier, head cook to the bishop of Halberstadt and duke of Braunschweig, published his encyclopaedic Kunstbuch von mancherley Essen in 1598. He clearly looks to Marx Rumpolt’s New Kochbuch as the new gold standard, but fails to match it in engaging style or depth. He is thus overshadowed by the twin peaks of Marx Rumpolt and Anna Wecker. What makes his work interesting is the way in which he systematically lists versions of a class of dishes, illustrating the breadth or a court cook’s repertoire. He is also more modernly fashionable than Rumpolt. Looking to France rather than Italy and Spain for inspiration, and some of the dishes he first describes may be genuine innovations.

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