Roast Leg of Venison
From Canadian cook book, 1924
To prevent the drying of venison in roasting, it may be covered with oiled paper over which is laid a thick paste of flour and water. Remove paper 3/4 hr. before cooking is finished and allow meat to brown.
Presented as published in 1924. 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
Nutrition per serving
175Calories
4 gProtein
38 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories175 kcal
Protein3.7 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Sodium537 mg
Potassium64 mg
Calcium151 mg
Iron16 mg
Magnesium14 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Water192 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 101. The excerpt below is the record exactly as published.
ROAST LEG OF VENISON 1. Weigh, wipe and trim meat. 2. Place on rack in roasting pan, dredge with flour. 3. Place pieces of fat or dripping in bottom of pan. 4. Sear meat in hot oven; reduce heat and pour 1 c. boiling water
Cook this with the app: pantry check, scaling, and the assistant.