Haunch of Venison

Ingredients

• Six pounds of venison
• five ounces of butter
• one half pint of claret
• one half pint of cold water
• one and one-half ounce of flour
• six drops of caramel
• one tea-spoonful of salt
• one half tea-spoonful of pepper

Method

1. 1

   Cover the venison with greased kitchen-paper and secure with twine.

2. 2

   Roast in a hot oven for one hour, basting with melted butter.

3. 3

   After an hour, remove the paper, add remaining butter, and pour half of the claret into the pan.

4. 4

   Roast for an additional 45 minutes, basting constantly.

5. 5

   Transfer to a platter, skim gravy, mix with flour, add remaining water and claret, season, and serve hot around the venison.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 59. The excerpt below is the record exactly as published.

Haunch of Venison. — Six pounds of venison, five ounces of butter, one half pint of claret, one half pint of cold water, one and one-half ounce of flour, six drops of caramel, one tea-spoonful of salt, one half tea-spoonful of pepper

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