Roast Haunch of Venison

Ingredients

• Roast haunch of venison
• butter a sheet of white paper
• a very little boiling water
• baste well with butter
• dredge the joint with flour
• serve with currant jelly

Method

1. 1

   Wash in warm water and dry well.

2. 2

   Butter a sheet of white paper and put over the fat, lay in a deep baking-dish with boiling water, cover with a lid or coarse paste.

3. 3

   Cook in a moderately hot oven for three to four hours.

4. 4

   About twenty minutes before done, quicken the fire, remove the cover, dredge with flour, and baste with butter until nicely browned.

5. 5

   Serve with gravy made from its own drippings.

Nutrition per serving

As published

This recipe was extracted from Buckeye cookery (1892), page 94. The excerpt below is the record exactly as published.

Roast Hauncu oF VENISON. Wash in warm water and dry well with a cloth, butter a sheet of white paper and put over the fat, lay in a deep baking-dish with a very little boiling water, cover with a close-fitting lid or with a coarse paste one-half inch thick. If the latter is used, a thickness or two of coarse paper should be laid over the paste. Cook in a mod- erately hot oven for from three to four hours, according to the size of the haunch, and about twenty minutes before it is done quicken the fire, remove the paste and paper or dish-cover, dredge the joint with flour and baste well with butter until it is nicely frothed and of a delicate brown color; garnish the knuckle-bone with a frill of white paper, and serve with a gravy made from its own dripping, having first removed the fat. Have the dishes on which the venison is served and the plates very hot. Always serve with currant jelly

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