Roast Leg of Venison

Ingredients

• a leg of venison weighing about ten pounds
• half a cupful of butter
• half a pound of larding pork
• some salt
• pepper
• flour
• half a pint of port or claret

Method

1. 1

   Wipe the meat carefully, draw off the dry skin, and lard the lean side.

2. 2

   Rub half the butter over the meat, dredge with salt, pepper, and flour.

3. 3

   Place in a hot oven, add boiling water to the pan, and baste every fifteen minutes until cooked.

4. 4

   Serve hot with currant jelly or gravy.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 155. The excerpt below is the record exactly as published.

Roast Leg of Venison. Use a leg of venison weighing about ten pounds, half a cupful of butter, half a pound of larding pork, some VARIOUS MODES OF COOKING MEAT. 297 salt, pepper, and flour, and half a pint of port or claret

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