Heart to Hearth Cookery

Making Venison in Collops

Yes, I am deliberately using the “back” of the knife.  This 18th century receipt tells me to cut Part of a Haunch of Venison into Collops, then hack it with the Back of a Knife.  I will place all the collops on a skewer and tye them together, spit them and roast them.  Each collop has a mixture of sweet Herbs, Beef-suet, Salt, Cloves and Nutmeg beaten mingled with the Yolks of half a dozen Eggs spread upon your Collops.  This receipt ate excellently with a sauce–in the next post.

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