Roast Haunch of Venison

Ingredients

• Have a haunch of venison that has been hung 14 or 21 days
• rub it over with clarified fat
• Wrap it in a well greased paper
• cover the paper over with a stiff, cold water paste
• Tie the haunch over with string
• dust the haunch with sifted flour
• Serve on a hot dish with clear gravy or brown sauce
• hot red currant jelly in a tureen

Method

1. 1

   Rub the haunch with clarified fat, wrap in greased paper and paste, tie with string, and cook in a moderately heated oven for 4.5 to 5 hours, basting well.

2. 2

   Half an hour before serving, remove the papers and paste, dust with flour, and brown.

3. 3

   Serve with gravy and red currant jelly.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 35. The excerpt below is the record exactly as published.

ROAST HAUNCH OF VENISON. Venoison rotie. Have a haunch of venison that has been hung 14 or 21 days, saw off the knuckle and rub it over with clarified fat. Wrap it in a well greased paper, cover the paper over with a stiff, cold water paste and cover the paste Avith another greased paper. Tie the haunch over with string to keep the paste together, place the meat before a good clear fire or in a moderately heated oven and cook for 4^ to 5 hours, keeping it well basted. Half an hour before serving remove the papers and paste, dust the haunch with sifted flour, put it down again to get quite brown, basting well. Serve on a hot dish with clear gravy or brown sauce and hot red currant jelly in a tureen

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