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Leg of Venison

Name: Leg of Venison
Yield: 1 servings
Ingredients: 1 leg of venison, S % to 4 lbs.; % lb. of bacon cut in wide, thin slices, for lining the pan; % lb. of butter; 1 tbsp. of flour; % qt. sour cream; % cup of water

From The art of German cooking and baking, 1922

Serves 1

For rare meat, roast for 0.5 hour. Add red wine to improve gravy.

Presented as published in 1922. 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 art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 55. The excerpt below is the record exactly as published.

LEG OF VENISON. Quantity for 6 Persons. 1 leg of venison, S % to 4 lbs. % lb. of bacon cut in wide, thin Salt slices, for lining the pan % lb. of butter 1 tbsp. of flour % qt. sour cream % cup of water

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