Roast Haunch of Venison

Ingredients

• a haunch of venison
• a large sheet of thickly-buttered paper
• a paste of flour and water about three-quarters of an inch thick
• two or three sheets of stout paper
• a small piece of butter
• salt
• pepper

Method

1. 1

   Wash the haunch in tepid water, dry, cover with buttered paper and flour paste, secure with twine, and roast with a little water in the dripping-pan for 3-4 hours, basting with butter.

2. 2

   Remove paste and paper 20 minutes before done, baste with butter, dredge with flour, and serve with gravy and currant jelly.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 62. The excerpt below is the record exactly as published.

ROAST HAUNCH OF VENISON. To PREPARE a haunch of venison for roasting, wash it slightly in tepid water and dry it thoroughly by rubbing it with a clean, soft cloth. Lay over the fat side a large sheet of thickly-buttered paper, and next a paste of flour and water about three-quarters of an inch thick ; cover this again with two or three sheets of stout paper, secure the whole well with twine, and put down to roast, with a little water, in the dripping-pan. Let the fire be clear and strong ; baste the paper immediately with butter or clari- fied drippings, and roast the joint from three to four hours, according to its weight and quality. Doe venison will require half an hour less time than buck venison. About twenty minutes before the joint is done remove the paste and papei*, baste the meat in every part with butter, and dredge it very lightly with flour ; let it take a pale brown color, and serve hot with unflavored gravy made with a thickening in a tureen and good cur- rant jelly. Venison is much better when the deer has been killed in the autumn, when wild berries are plentiful, and it has had abundant oppor- tunities to fatten upon this and other fresh food. Windsor Hotel, Montreal. • BROILED VENISON STEAK. Venison steaks should be broiled over a clear fire, turning often. It requires more cooking than beef. When sufficiently done, season with salt and pepper, pour over two tablespoonfuls of currant jelly melted with a piece of butter. Serve hot on hot plates. Delicious steaks, corresponding to the shape of mutton chops, are cut from the loin. BAKED SADDLE OF VENISON. Wash the saddle carefully ; see that no hairs are left dried on to the outside. Use a saddle of venison of about ten pounds. Cut some salt pork in strips about two inches long and an eighth of an inch thick, with which lard the saddle with two rows on each side. In a large dripping-pan cut two carrots, one onion and some salt pork in thin slices ; add two bay- leaves, two cloves, four kernels of allspice, half a lemon sliced, and season with salt and pepper ; place the saddle of venison in the pan, with a quart of good stock boiling hot and a small piece of butter

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