Of Venison, Bacon And Beer – Beans Optional

White-tailed_deerThis is an English recipe, published in the English newspaper the Guardian a few years ago, for venison cooked with beer.

It is interesting to compare it to the Canadian recipes I mentioned in my posts of yesterday (here and here).

They are all very similar except Lorraine Boisvenue’s recipe, recorded in 1979, uses no sweetening. To be sure, the Guardian’s recipe uses no beans, but beans and bacon is an old English dish – well preceding the Boston and other American versions, indeed clearly inspiring them. This 1803 recipe from Hannah Glasse shows the recipe goes back a long way in England, and Glasse didn’t get it from Boston, that much is clear. One can foresee some people in England would have added feathered or furred game to the bean pot, if they had it, to eke out the bacon or salt pork.

I have seen other English recipes for venison with beer, and they almost always involve a sweet element. Most beer cookery does, in fact, and for good reason.

Perhaps the Canadian recipe has British origins way back, although sugar or syrups, and before that dried fruit, have been used in northern French and Belgian meat recipes for a long time.

Maybe this type of preparation emerged independently in various areas where the ingredients were ready to hand.

In this Toronto blogger’s entry of July 5, 2015, a further Jehane Benoit recipe for beans and game appears, from a magazine article she wrote in the early 1960s. In this case, she did evince a historical interest, and searched old books for inspiration relating to “Upper Canada” (Ontario).  The recipe is very similar to the Chevreuil des Guides I discussed earlier, except a wild bird, or if need be stewing hen, is used instead of deer meat, and for soaking and simmering just water, no beer.

Of course, the mix of stock/water/beer/wine/cider etc. would vary depending on availability and personal preference. This particular recipe suggests to me again a possible English origin for this dish, at least as known in Canada, since Mme Benoit refers to Upper Canadians having prepared it. They were generally of British background in the period mentioned, the later 1800s.

That little group of recipes is very interesting as even in Victorian English Canada one can discern Amerindian influences, e.g., the use of corn husks in which to roast fish, and old French influence, namely for the pot au feu recipe given.

Canadian cooking has been a melange for a long time.

If anyone is curious what Mme Benoit was like on tv, this early 1960’s clip from an old CBC show, Take 30, will tell you. The meat dish demonstrated is a loin of back bacon, a cured but not smoked cut of lean pork, cooked with a “glassful” of brandy. Here that’s a cup, maybe. 🙂 Mme Benoit’s roots and culinary inspirations de base were solidly French and no better evidence than this charming clip.


Note re image used: the image above is in the public domain, and was sourced here.