Roast Leg of Venison

Ingredients

• Wipe carefully, and draw off the dry skin
• a quarter of a cupful of butter
• dredge with salt, pepper and flour
• dredge with salt, pepper and flour
• dredge with salt, pepper and flour

Method

1. 1

   Wipe carefully, and draw off the dry skin.

2. 2

   Lard the lean side of the leg; then soften a quarter of a cupful of butter, rub it over the meat, and dredge with salt, pepper and flour.

3. 3

   Lay the leg on the rack in the baking-pan, sprinkle the bottom of the pan with flour, place it in a very hot oven, and watch carefully until the flour in the pan is browned, which should be in five minutes.

4. 4

   Add boiling water to cover the bottom of the pan, and after roasting fifteen minutes, baste the venison well, and repeat the basting every fifteen minutes until the meat is done, renewing the water in the pan as often as necessary.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 103. The excerpt below is the record exactly as published.

roast'leg of venison. Wipe carefully, and draw off the dry skin. Lard the lean side of the leg ; then soften a quarter of a cupful of butter, rub it over the meat, and dredge with salt, pepper and flour

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