Roast Leg of Venison

Ingredients

• leg of venison
• Yz cup of butter
• salt, pepper and flour
• boiling water

Method

1. 1

   Wipe leg, draw off dry skin, lard lean side, rub with butter, and dredge with salt, pepper, and flour.

2. 2

   Place in a baking pan, sprinkle with flour, and roast in a hot oven.

3. 3

   Baste every 15 minutes, renewing water as necessary.

4. 4

   Serve with gravy made from pan juices and currant jelly.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 247. The excerpt below is the record exactly as published.

ROAST LEG OF VENISON.— Wipe carefully, draw off the dry skin. Lard the lean side of the leg, then soften with Yz cup of butter, rub it on the meat and dredge with salt, pepper and flour. 360 GAME 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 has browned, about 5 minutes. Add boil- ing water to cover the bottom of the pan, and after roasting 15' minutes, baste the venison well, and repeat the basting every IS minutes until the meat is done, renewing the water in the pan as often as necessary. Should the meat be liked very rare, allow for a 10-lb. roast, 1% hrs. of cooking; but most tastes require at least 15 minutes longer than that. Serve with a gravy made from the juice in the bottom of the pan, the same as that for roast beef, sending the gravy to table in a gravy-boat. Always serve cur- rant jelly with venison. The oven must be very hot the first ^2 hr., and after that the heat may be lessened somewhat. — Mrs. Frank Mullins, Franklin, 111. SADDLE OF VENISON.— Rub the meat thoroughly with melted butter, and wrap it in buttered paper. Put into a covered roaster with a little water in the bottom of the pan. Allow at least 20 minutes* roasting to every lb. of meat. Half an hr. before the meat is done remove the cover and the paper, and cook, basting every 10 minutes with butter and a little melted currant jelly. At the end of the 14 hr. transfer the venison to a hot plat- ter; strain the drippings left in the pan, add to them a cup of boiling water

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