Koge Blog, 1616 Salomone Sartorio, Denmark
PDF from medievalcookery.com
Original: Page 11, recipe 11
Several kinds of game roasts to pickle
Take the game as it is larded/dripping’ed and well fried, let it go cold. Thereafter take as much vinegar as can cover the same game, and also honey that is cleared, scummed and well cleaned. Put as much of the same honey in the vinegar as you want it to be sweet. In the same manner put in half crushed pepper, whole cloves and nutmeg flowers crushed between the hands. Let it seethe well together half an hour. Thereafter pass the same decoction through a hair sieve or a clean cloth. Take some of the same herbs with thyme, marjoram, half crushed pepper and sprinkle in the bottom of the vessel the Vildbrand should be put into. And then a layer of roast, then herbs again, and then another layer of which you have any left, and put the decoction over it. Keep it well covered with a lean cloth. When you want to use the roast don't pick it up with bare hands, but with a fork so that what remains isn't spoiled and ruined. When you want to put the roast on the table then pour the same sauce over it, as much as is needed.
Pickled game meats
1 kg roast ( boar, deer, moose, elk, etc)
1 liter Vinegar
1 liter Honey
100 gm Peppercorns
30 Cloves, whole
1 Tablespoons Mace
2 Tablespoon Thyme, dry
2 Tablespoon Marjoram, dry
Roast the meat in the normal fashion
Cool and slice
Half crush half the peppercorns with the cloves add with made to the honey and vinegar
Simmer for ½ of an hour and strain
½crush the rest of the pepper and mix with the thyme and marjoram
Sprinkle the bottom of your container ( non metal‼‼ ) with the new spice blend
Layer meat with a sprinkle of spice between each layer.
Cover with cooled vinegar mixture. Make sure the meat is completely submerged. Cover with a cloth.
To serve: remove the meat and serve with a bit of the brine.
Note: it is not stated explicitly in the recipe if this is Served cold or warmed. My assumption is that it is served at room / cellar temperature.