Roast Haunch of Venison

Ingredients

• the haunch
• a glassful of claret
• a quarter of a pound of fresh butter
• 3 tablespoonfuls of currant jelly
• thicken with browned flour

Method

1. 1

   Wash the outside with hot water, rub with butter, sprinkle with flour, and cover with buttered paper.

2. 2

   Roast for 15 to 18 minutes per pound in a well-heated oven.

3. 3

   Add claret 20 minutes before taking it up and baste often.

4. 4

   Make gravy from venison scraps, season, and serve in a gravy-boat.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 61. The excerpt below is the record exactly as published.

the haunch is the prime joint. Venison requires more care than any other meat. It should be hung in an airy place, in a dry larder, as soon as it is cut up, and if it is to be kept for any length of time it should be sprinkled with pepper and ginger to keep away flies. It should be examined and wiped frequently, and kept as dry as possible to preserve it. It will keep a fortnight unless the weather is very mild. To ascertain its sweetness, run a skewer close to the bone, and thus judge its condition. I 12 THE HOUSEHOLD How to Choose Venison. — The fat of venison should be white, firm, and clear, and the lean not only finely grained, but dark. Like all other meat, the larger the quantity of fat, the finer the quality. If it has not attained a certain age before it is killed it will not have its true flavour, although it should not be old. The cleft of the hoof denotes the age. If it is small and smooth the animal is young. Although beef is more nutritive than venison, it is not so easily digested; in fact, venison being one of the most easily digested of foods, if plain roasted and rather under¬ done, it is well fitted for dyspeptics. For these per¬ sons it would be better if table salt alone were^taken, and not any sweet condiment. It should hang sufficiently long to become tender, but not to decay. Breast of Venison Stewed. — Cut into small neat pieces the breast of venison. Slice three oir four onions, and cut into small dice a little bacon. Flour the meat, and fry all together until of a light brown colour. Drain some of the fat, and add a cupful of good stock, a small bunch of sweet herbs, salt, pepper, and, if liked, a clove of garlic. Let the venison stew gently over the small gas jet until tender, thicken the gravy, and let it simmer again until the grease has risen to the top. Take out the meat, and after skim¬ ming from the gravy all the fat, pour it over the stew. A wall of mashed potatoes may be served with it, and if mushrooms are obtainable they make a nice addition to the stew. Venison, Roast Haunch of. — Wash the outside with hot water, then rub over with fresh butter; sprinkle a little flour all over the haunch, cover with well buttered white paper. Venison takes longer to roast than mutton; allow 15 to 18 minutes for each pound in weight; put into a well-heated oven, reduce the gas to half an inch blue flame, and about 20 minutes before taking it up, add a glassful of claret, GAS COOKERY BOOK. 113 1 a ^uarter of a pound of fresh butter, and baste as often as possible. A good gravy for roast °r baked venison may be made by cutting up ou 1 of scraps of venison, such as trimmings and gristle, and put them into a stew-pan with a tq. r °. "f t,er’l,4 c oves’ Quarter of a nutmeg grated, hnt fh ,°f haiU a, lemon> salt’ and cayenne to taste; hot the stew slowly until the liquor is reduced to about one haif lts volume, then skim and strain it, add 3 tablespoonfu s of currant jelly, a glassful of good claret a ‘ablesP°°nfuls of fresh butter, thicken with browned flour

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