Roast Leg of Venison
From New Delineator recipes., 1929
Should the meat be liked very rare, allow one and one-quarter hour of cooking for a ten-pound roast; most tastes require at least twenty-five minutes longer than that.
Presented as published in 1929. 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
953Calories
0 gProtein
0 gCarbs
108 gFat
Full nutrition (33 nutrients)
Calories953 kcal
Protein0.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat108 g
Saturated Fat67 g
Monounsaturated Fat31 g
Polyunsaturated Fat4 g
Cholesterol279 mg
Sodium2.2 mg
Potassium5.4 mg
Calcium4.4 mg
Iron0 mg
Magnesium0 mg
Phosphorus3.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A914 mcg
Vitamin E3 mg
Vitamin K9.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline24 mg
Caffeine0 mg
Water0.3 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 25. The excerpt below is the record exactly as published.
ROAST LEG OF VENISON Leg of venison 54 cup butter or oil Fat salt pork Flour Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.