Recipe for
Aliter in cervum
assum iura ferventia
(Plum sauce for
roast venison)

by Apicius VIII, II, 7

Because most venison is from the wild, there is an intensity of flavour and firmness of meat that makes it a very tasty option. Overcooking venison should be avoided, as it is a meat almost devoid of fat and a marinade that includes oil is essential when cooking the leaner cuts./p>

Original recipe: Piper, ligusticum, petroselinum, damascena macerata, uinum, mel, acetum, liquamen, oleum modice. Agitabis porro et satureia.

Translation: Pepper, lovage, parsley, stewed Damascus prunes, wine, honey, vinegar, broth, a little oil; stir with a fagot of leeks and satury.