Boast Venison

Ingredients

• Take an 8-pound roast of venison
• soak 6 hours in cold water
• one tablespoon of salt
• about % pound of salt pork
• % of a pint of cold water
• 1 tablespoon of butter
• 1 tablespoon browned flour

Method

1. 1

   Soak the roast in cold water with salt.

2. 2

   Wash and dry the roast, lard it, and place in a roasting pan with water and butter.

3. 3

   Baste frequently and cook for 1.5 hours.

4. 4

   Make stock from trimmings and add to drippings with browned flour.

5. 5

   Serve gravy with venison and wild plum jelly.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 38. The excerpt below is the record exactly as published.

Boast Venison. Take an 8-pound roast of venison and soak 6 hours in cold water to cover, with one tablespoon of salt. Wash roast and wipe dry, then lard it, using about % pound of salt pork cut in small strips. Trim saddle into good shape ; put in roasting pan with % of a pint of cold water, 1 tablespoon of butter, baste every 5 minutes at the beginning, then every 15 minutes, dust with pepper and salt. Claret wine may be used for basting the venison, instead of the dripping of the pan. Cook 1% hours. All trimmings from the roast must be made into stock which is added to drippings in pan; also 1 tablespoon browned flour

Cook this with the app: pantry check, scaling, and the assistant.