fallow deer or red deer Venison, does not, if properly hung,
require any marinade to make it tender. A marinade is,
however, far the best way of keeping off flies. (Fora Venison
marinade see page 279.) The time for hanging a Haunch of
Venison is from fourteen to twenty-one days.
Haunch Of Venison. — The Haunch is the hind-leg and
loin of the deer. Cover the whole joint with well-buttered
paper, then with a paste of flour and water, rolled out half an
inch thick, and over that another buttered paper. Keep all in
place by tapes, or by string laced together. Roast the Haunch
before a clear fire, and keep basting it continually. It will
take at least five hours to roast. After the Haunch has been
roasting four hours and a half take off the coverings, and try
with a skewer if it is nearly done. If the skewer can pass
quite easily down to the bone in the thickest part of the
Haunch, draw the joint a little away from the fire, and baste it
every few minutes with melted butter. Just at the last, dredge
the Haunch lightly with flour so as to froth the surface. Make
a good gravy with the trimmings of the Haunch. If a sweet
flavour is liked melt three tablespoonfuls of currant jelly in
either a glass of port or a glass of claret, and add it to a pint
of gravy. If a sharp sauce is wanted, allow for the same
quantity of gravy a glass of port or claret, and a gill of
raspberry vinegar. Hand currant jelly in another sauce-boat.
French beans ought to be served with Venison. If possible
serve Venison in a metal dish over a lamp, as it very soon
chills.
Neck of Venison. — Roast it, covered with buttered paper
and a paste, but let the paste be thin. It will not take quite
so long to roast as a neck of mutton.
Hashed Venison. — Cut the Venison into neat slices, and
for every pound of meat have ready three-quarters of a pint of
strong broth. (If possible make the broth from uncooked
Venison.) Make a marinade in an earthenware bowl by
mixing together two gills of light claret, in which a dessert-
spoonful of red currant jelly has been dissolved, half a gill of
good French vinegar, a teaspoonful of mixed shallot, a table-
spoonful of chopped parsley, a teaspoonful each of cliopjied
thyme and marjoram, half a saltspoonful of black pepper, and
HASHED VENISON
287
one of salt. Arrange all the slices of Venison on a large joint
dish, spreading them over its surface, having first carefully
trimmed off all skin and gristle ; then pour the marinade over
them. Let them lie in this as long as possible (say from before
breakfast till nearly luncheon time), turning them occasionally.
To complete the broth put an ounce of butter into a stewpan,
melt and mix in an ounce of flour✪ Hashed Venison, and stir over a low fire till
lightly browned. Then pour in the broth by degrees, as well
as the marinade strained from the meat. Bring to the boil,
skim carefully, and continue the boiling, stirring well till the
sauce is reduced one-third. Now cool it somewhat, and strain
it over the slices of Venison, which should be laid in another
saucepan. Place this over very gentle heat till hot enough to
serve. It must not boil. Then keep it in the bain-marie closely
covered till wanted. All hashes and minces are improved by
being kept at gentle heat in the carefully-made sauce.
\Wyvern.~\ Serve Hashed Venison in a deep dish with a spirit
lamp, and hand currant jelly.
Page 198 · 1 recipe record on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
fallow deer or red deer Venison, does not, if properly hung, require any marinade to make it tender. A marinade is, however, far the best way of keeping off flies. (Fora Venison marinade see page 279.) The time for hanging a Haunch of Venison is from fourteen to twenty-one days.
Haunch Of Venison. — The Haunch is the hind-leg and loin of the deer. Cover the whole joint with well-buttered paper, then with a paste of flour and water, rolled out half an inch thick, and over that another buttered paper. Keep all in place by tapes, or by string laced together. Roast the Haunch before a clear fire, and keep basting it continually. It will take at least five hours to roast. After the Haunch has been roasting four hours and a half take off the coverings, and try with a skewer if it is nearly done. If the skewer can pass quite easily down to the bone in the thickest part of the Haunch, draw the joint a little away from the fire, and baste it every few minutes with melted butter. Just at the last, dredge the Haunch lightly with flour so as to froth the surface. Make a good gravy with the trimmings of the Haunch. If a sweet flavour is liked melt three tablespoonfuls of currant jelly in either a glass of port or a glass of claret, and add it to a pint of gravy. If a sharp sauce is wanted, allow for the same quantity of gravy a glass of port or claret, and a gill of raspberry vinegar. Hand currant jelly in another sauce-boat. French beans ought to be served with Venison. If possible serve Venison in a metal dish over a lamp, as it very soon chills.
Neck of Venison. — Roast it, covered with buttered paper and a paste, but let the paste be thin. It will not take quite so long to roast as a neck of mutton.
Hashed Venison. — Cut the Venison into neat slices, and for every pound of meat have ready three-quarters of a pint of strong broth. (If possible make the broth from uncooked Venison.) Make a marinade in an earthenware bowl by mixing together two gills of light claret, in which a dessertspoonful of red currant jelly has been dissolved, half a gill of good French vinegar, a teaspoonful of mixed shallot, a tablespoonful of chopped parsley, a teaspoonful each of chopped thyme and marjoram, half a saltspoonful of black pepper, and
HASHED VENISON
one of salt. Arrange all the slices of Venison on a large joint dish, spreading them over its surface, having first carefully trimmed off all skin and gristle ; then pour the marinade over them. Let them lie in this as long as possible (say from before breakfast till nearly luncheon time), turning them occasionally. To complete the broth put an ounce of butter into a stewpan, melt and mix in an ounce of flour, and stir over a low fire till lightly browned. Then pour in the broth by degrees, as well as the marinade strained from the meat. Bring to the boil, skim carefully, and continue the boiling, stirring well till the sauce is reduced one-third. Now cool it somewhat, and strain it over the slices of Venison, which should be laid in another saucepan. Place this over very gentle heat till hot enough to serve. It must not boil. Then keep it in the bain-marie closely covered till wanted. All hashes and minces are improved by being kept at gentle heat in the carefully-made sauce. [Wyvern.] Serve Hashed Venison in a deep dish with a spirit lamp, and hand currant jelly.
Records on this page
Hashed Venison