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Embamma in Cervinam Assam (Marinade for Roast Venison)

Embamma in Cervinam Assam (Marinade for Roast Venison) is a traditional Ancient Roman recipe for a classic marinade of pepper, spikenard, bayleaf, celery, onion, rue, honey, vinegar, stock, dates, raisins and olive oil in which the meat is braised to cook. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Marinade for Roast Venison (Embamma in Cervinam Assam).

prep time

20 minutes

cook time

160 minutes

Total Time:

180 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Sauce RecipesGame RecipesVenison RecipesAncient Roman Recipes


Original Recipe


Embamma in Cervinam Assam (from Apicius' De Re Coquinaria) VIII, ii, 6


Embamma in cervinam assam: piper, nardostachyum, folium, apii semen, cepam aridam, rutam viridem, mel, acetum, liquamen +adiectum+, caryotam, uvam passam et oleum,

Translation


Marinade for Roast Venison: [Mix] pepper, spikenard, bayleaf, celery seeds, dried onion, fresh rue, honey, vinegar, stock, dates, raisins and olive oil.

Modern Redaction

Ingredients:

2kg joint of venison

For the Marinade:
1 tsp freshly-ground black pepper
1 tsp spikenard (or dried bayleaf), crushed
2 bayleaves
1 tsp celery seeds
1 onion, finely chopped
1 tsp rue (or rosemary), finely chopped
1 tbsp honey
2 tbsp malt vinegar
6 dates, finely chopped
4 tbsp raisins
1 tbsp olive oil
500ml game stock or beef stock

Method:

Combine all the marinade ingredients in a bowl. Place the meat in a deep dish, pour over the marinade then cover and set in the refrigerator over night to marinade. Turn the meat several times during this period to marinate evenly.

When ready to cook, place the venison in a braising dish, pour over the marinade then place in an oven pre-heated to 180°C and cook for about 150 minutes, or until the venison is very tender.

If desired, you can strain and thicken the pan juices to make a sauce to accompany the meat.

Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.