Roast Haunch of Venison
From Cookery for every household, 1914
Serves 8
The fat is considered a delicacy; roast until slightly underdone.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 479. The excerpt below is the record exactly as published.
Roast Haunch of Venison (Quartier ou Cuissot de Chevreuil Roti) The haunch is considered the finest piece of venison for roasting, and a plentiful supply of firm white fat is an indication of good quality. Before roasting, saw off the knuckle bone and .wipe the meat over with a damp cloth, or wash it quickly without allowing it to lie in water. Then dry it well with a clean cloth. Brush it over with melted fat or dripping, and wrap it in a sheet of well-greased paper. Now cover this again with a paste made of flour and water. If the haunch is a large one, about 3 lbs. of flour
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