Haunch of Venison Braised

Ingredients

• a small haunch of venison
• four carrots
• four onions
• two heads of celery
• a bottle of red wine
• enough broth to cover
• about a pint of its own broth
• one pound of this
• half an ounce of powdered cinnamon
• four ounces of fine sugar
• as much port wine as will moisten

Method

1. 1

   Trim venison, place in braising pan with vegetables and wine.

2. 2

   Braise for 5-6 hours, moistening frequently.

3. 3

   Mask with a mixture of bread, cinnamon, sugar, and port wine, then dry in hot closet.

4. 4

   Serve with cherry sauce and garnished with prunes and potato quenelles.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 77. The excerpt below is the record exactly as published.

HAUNCH OF VENISON BRAISED. Trim and remove the spine bone from a small haunch of venison ; place in a braising pan with four carrots, four onions, two heads of celery, a garnished fagot of parsley, six cloves and two blades of mace ; moisten with a bottle of red wine and enough broth to cover the surface of the ven- [138J GAME. , 139 ison; after allowing it to bou over a brisk fire, place it in the oven on a moderate fire to continue braising very gentl)^ for about five to six hours — taking care to moisten the surface frcqucntl}^ with its own braise. When the venison is done, take it up on a deep baking dish ; put about a pint of its own broth under it, trim it neatly, and mask it all over with a thick coating of the following preparation ; Bake some slices of bread of a light brown color, and afterw^-ird pound and sift them ; put one pound of this into a basin, and add thereto half an ounce of powdered cinnamon, four ounces of fine sugar, and as much port wine as will moisten

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