Braised Haunch of Venison

Ingredients

• a small haunch of venison
• two carrots
• one large onion
• a head of celery
• a few sprigs of thyme
• a few sprigs of parsley
• two bay leaves
• twelve peppercorns
• three cloves
• two blades of mace
• half a pint of claret
• sufficient stock to cover the venison

Method

1. 1

   Remove the spine-bone from the haunch and place in a braising pan with mirepoix of carrots, onion, celery, thyme, parsley, bay leaves, peppercorns, cloves, and mace.

2. 2

   Add claret and stock to cover.

3. 3

   Cover with buttered paper, bring to boil, and cook in a moderate oven for about three hours, basting occasionally.

4. 4

   Brush with meat glaze before serving.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 97. The excerpt below is the record exactly as published.

BRAISED HAUNCH OF VENISON REMOVE the spine-bone from a small haunch of venison, trim it and put it in a braising pan with a mirepoix consisting of two carrots, one large onion cut into slices, a head of celery, a few sprigs of thyme and parsley, two bay leaves, twelve peppercorns, three cloves and two blades of mace. Add half a pint of claret and sufficient stock to cover the venison

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