Roast Haunch of Venison

Ingredients

• a haunch of venison
• a sheet of white paper
• a coarse paste of flour and water
• a little boiling water

Method

1. 1

   Wash the haunch in warm water and dry well.

2. 2

   Butter a sheet of paper and put over the fat.

3. 3

   Lay the venison in a deep baking dish with a little boiling water, cover with a coarse paste.

4. 4

   Cook in a moderately-hot oven for four hours or less.

5. 5

   Twenty minutes before done, quicken the fire, remove the paste and paper, dredge with flour, and baste with butter until nicely browned.

6. 6

   Serve with gravy made from its own drippings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 82. The excerpt below is the record exactly as published.

ROAST HAUNCH OF VENISON. The flavor of venison is improved by being kept as long as possible and yet remaining perfectly sweet. Choose a haunch with clear, bright and thick fat. Wash it in warm water and dry well with a cloth; butter a sheet of white paper and put over the fat; lay the venison in a deep bak- ing dish with a \^xy little boiling water, and cover with a coarse paste of flour and water

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