Roast Haunch of Venison
From The hearthstone; or, Life at home, 1883
Serves 8
Cook for 3.25 to 3.75 hours for a large haunch.
Presented as published in 1883. 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 hearthstone; or, Life at home (1883) by Laura C. Holloway, page 277. The excerpt below is the record exactly as published.
oast H.\unch of Venison. — Choose a haunch with clear, briglit, and thick fat, and the cleft of the hoof smooth and close — the greater quantity of fat there is the better quality will the meat be. As many people object to venison when it has too much haul gout, ascertain 436 THE hearthstone; or, life at home. how long it has been kept by running a sharp skewer into the meat close to the bone. When this is withdrawn, its sweetness can be judged of. With care and attention it will keep good for a long time during the winter, unless the weather is very mild. Keep it per- fectly dry by wiping it with clean cloths till not the least damp re- mains. When required for use, wash it in warm water, and dry it well with a cloth. Butter a sheet of white paper, put it over the fat; lay a coarse paste, about half an inch in thickness, over this, and then a sheet or two of strong paper. Tie the whole firmly on to the haunch with twine, and put the joint down to a strong, close fire ; baste the venison immediately, to prevent the paper and string from burning, and continue this operation, without intermission, the whole of the time it is cooking. About twenty minutes before it is done, carefully remove the paste and paper, dredge the joint with flour, and baste with butter until it is nicely frothed, and of a nice pale-brown color ; garnish the knuckle-bone with a frill of white paper, and serve with a good, strong, but unflavored, gravy in a tureen, and currant- jell
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Cook this with the app: pantry check, scaling, and the assistant.