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

Pastinacae (Fried Parsnips)

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.

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.


  • A pinch of:
    • pepper
    • lovage
    • parsley
  • 8 oz (225g) dried damsons(damson plums) (soaked overnight)
  • 1 t. (15ml) honey
  • 1 t. (15ml) wine
  • 1 t. (15ml) vinegar
  • 1 tsp (5ml) garum
  • Olive oil
  • 1 chopped leek


  • Put the pepper, lovage, parsley, damsons, honey, wine, vinegar, garum and a drop of olive oil in a pan and stir them together with the leek.
  • Cook slowly over a low heat for about 1 hour.
  • Serve with roast venison.
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