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 ounces of flour
• six drops of caramel
• one teaspoonful of salt
• one-half teaspoonful of pepper

Method

1. 1

   Cover 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 paper, rub remaining butter on meat, add half of the claret to the pan, and roast for another 45 minutes, basting constantly.

4. 4

   Transfer to a platter, skim gravy, stir in flour, add remaining water and claret, season, and boil.

5. 5

   Pour gravy around venison.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 32. The excerpt below is the record exactly as published.

Haunch of Venison. — ^ix pounds of venison, five ounces of butter, one-half pint of claret, one-half pint of cold water, one and One-half ounces of flour, six drops of caramel, one teaspoonful of salt, one-half teaspoonful of pepper

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