Haunch of Venison Roasted

Ingredients

• A haunch of twelve pounds
• a thick paste of flour and water
• butter a large sheet of paper
• three or four sheets of thick white paper
• a teaspoon of browned flour
• a glass of Port wine

Method

1. 1

   Wash and wipe the meat, cover with a paste of flour and water, and wrap in paper.

2. 2

   Roast for three hours, basting frequently.

3. 3

   Half an hour before done, remove the paper, season, and roast until brown.

4. 4

   Thicken gravy with browned flour and Port wine before serving.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 43. The excerpt below is the record exactly as published.

a teaspoon of browned flour. ^ Haunch of Venison Boasted. Wash and wipe the meat with a dry cloth, make a thick paste of flour and water, butter a large sheet of paper and cover the venison with it ; roll out the paste three-quarters of an inch thick, lay this over the fat side, cover it with three or four sheets of thick white paper and tie it securely with wrapping-cord ; baste well all the time it is roasting to prevent the paper and string from burning. A haunch of twelve pounds will require three hours to roast, a larger one in proportion ; half an hour before it is done, take it from the oven, cut the strings, take off the paste and paper, dredge it with flour and season with pepper and salt ; put it back in the oven, baste it with butter and roast for half an hour longer, or until it is of a fine brown, basting it frequently; when the venison is done, thicken the gravy with a leaspoonful only of browned flour, aid a glass of Port wine

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