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Hunt Music for the banquet!

Wolfgang Amadeus Mozart (quartet K458 "The Hunt", K299d "La Chasse"), Leopold Mozart ("The Hunt" 1769 for keyboard, "Sinfonia da Caccia" with hunting horns and gunshots), Joseph Haydn (Quartet No. 1 "La Chasse" 1762-64, Symphony No. 73 "The Hunt" 1782), Ditters von Dittersdorf (Ovid Symphony No. 3), Paul Wranitzky (Symphony Op. 25 "The Hunt"), Beethoven and many other composers of 18th century composed music inspired by the Hunting Parties of the Aristocracy they all worked for as composers.

The importance of this genre, the Hunt Music (or Jagdmusik) (a musical genre, based on the popular hunting trope, which exists even though the symphony, the quartet or the sonata are not clearly identified by the nickname "The Hunt"), is given principally by the fact that it's Hunt characteristic is derived by the peculiar rhythms and tunes used by the brass instruments (mainly Horns) to give signals during the Huntig Party in the Forests.

Aristocracy loved those Hunt rhythms and tunes and wanted to hear them again also in their palaces but, this time, performed by an orchestra and, why not?, while eating pheasants, boars, deers (the prize of their Hunting Parties) at their tables, during a magnificent banquet!

Enjoy these original Mozartian recipes!

The English modern version of these recipes is an exclusive property of MozartCircle.
Duck & Mozart
Hunt Music & Ducks & Deers! The Mozartian Game
1. To Stuff and Roast Wild Fowl (1796) &
2. To Roast Venison (1784)
Here a few original famous 18th century Game recipes from old England (1784) and from the newly born United States (1796).
Duck & Deer!


wild fowl of your choice (1; boned)
wheat loaf (ca. 110gr.)
butter (110gr. unsalted, in dices)
butter (150gr. unsalted, for the gravy only)
flour (only to dust the bird, when roasted)
pork (110gr., previously salted & spiced & then finely chopped)
eggs (2)
marjoram (crushed)
summer-savory (crushed)
parsley (crushed)
pepper (crushed)
onions (2 small finely chopped, only id you are cooking Water Fowls)

To be served with the roasted bird:
onions (various types golden, white and red; boiled with salted ham stock and butter)
pickled vegetables & fruits (various types)
celery (boiled and mashed up)

1. Grate the wheat loaf and put it into a bowl. Then add the butter in dices, the finely chopped and spiced pork, 2 eggs, marjoram, summer-savory, parsley, pepper, salt (if necessary). [Add the chopped onions only if you are cooking Water Fowls.]

2. With a spoon, well mix all the ingredients, until you get a homogeneous stuffing.

3. Open your boned wild bird, fill it with your stuffing. Sew it up.

4. To roast the stuffed bird in the original American way 1796:
    a. Hang down the bird to a steady solid fire and keep a casserole under it for the gravy.
    b. Baste the bird frequently with butter and water.
    c. When the steam emits from the breast, the bird is ready.

5. You can also bake the stuffed bird in a hot oven, instead of roasting it.

6. When the bird is ready (roasted or baked), add the butter (150gr.) to the gravy. Then dust the bird with flour and then let it cook slowly, by pouring the gravy on the bird again. When the gravy and the bird are ready you can serve them.

7. When serving, add on the table, on separate plates, the boiled onions (boiled in ham stock and butter), the cramberry-sauce, the pickled vegetables and fruits and the celery.

Grate a wheat loaf, 1 quarter of pound butter, one quarter of a pound salt pork, finely chopped, 2 eggs, a little sweet marjoram, summer-savory, parsley, pepper and salt (if the pork be not sufficient), fill the bird and sew up.
The same will answer for all Wild Fowl. Water Fowls require onions.

Hang down [the stuffed bird] to a steady solid fire, basting frequently with butter and water, and roast until a steam emits from the breast, put one third of a pound of butter into the gravy, dust flour over the bird and baste with the gravy.

Serve up with boiled onions and cramberry-sauce, mangoes, pickles or celery.
[In 18th century American English "mangoes" usually mean all sort of pickled fruits and vegetables]

A recipe already in use in England in 1747 and 1751.

haunch of Venison (10kg.: boned or not boned according to your taste)
butter (to cover the haunch)
butter (to butter the paper)
butter (250gr. for the paste)
flour (500kg. for the paste)
salt (for the gravy)

For the Sauce:
   a. currant jelly (warmed)
   b. red-wine (0.60l)
       sugar (110gr.)
   c. vinegar (0.60l; red)
       sugar (110gr.)


1. Rub the butter all over the haunch of venison.

2. Prepare a paste with flour, butter, water and salt. Roll it out half as big as your haunch. Then put it over the fat part of the haunch of venison.

3. Then cover the whole haunch with buttered paper (4 sheets) and tie it with pack-thread.

4. When your haunch is ready and on the spit, roast it. Baste it well, all the time of roasting. Keep a casserole under the haunch, to gather the gravy.

5. A venison of 10kg. takes ca. 3h30min, to be ready.

6. When the venison is ready, add salt to the gravy and adjust to taste.

7. Now you can prepare 3 different types of sauce for the venison: many Englishmen use to mix such sauces directly to the gravy, as for the currant jelly. So you decide, if serve the elements mixed or separate.

8. (a. Currant Jelly) serve the venison with the gravy and with warmed up currant jelly.

9. (b. Red-Wine & Sugar) Let the red-wine & the sugar simmer for 5-6 minutes. Then serve it with the venison and the gravy.

10. (c. Red Vinegar & Sugar) Let the red vinegar & the sugar simmer, until it becomes a syrup. Then serve it with the venison and the gravy.

Take a haunch of venison and spit it; rub some butter all over your haunch; take four sheets of paper well buttered, put two on the haunch; then make a paste with some flour, a little butter and water; roll it out half as big as your haunch, and put it over the fat part, then put the other two sheets of paper on, and tie them with some pack-thread; lay it to a brisk fire, and baste it well all the time of roasting; if a large haunch of twenty-four pounds it will take three hours and an half, except it is a very large fire, then three hours will do: smaller in proportion.

You may take either of these sauces for venison. Currant jelly, warmed; or a pint of red-wine, with a quarter of a pound of sugar, simmered over a clear fire for five or six minutes; or a pint of vinegar, and a quarter of a pound of sugar, simmered till it is a syrup.