Hanche de Venaison (Haunch of Venison)
From The new practical cookery guide, 1913
Can also be prepared as saddles.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 124. The excerpt below is the record exactly as published.
nished with potato croquettes, mushrooms farced with sou- bise, poivrade sauce and juniper. Hanche de Venaison (Haunch of Venison) should be hung for twenty days and wrapped in greased paper, then enclosed in water paste and roasted for several hours, according to size; half an hour before serving, the paste crust and paper removed, and placed in a hot oven or in front of a brisk fire and browned, it is then usually served with venison sauce
Cook this with the app: pantry check, scaling, and the assistant.