Roast Venison

Ingredients

• a haunch of venison
• currant jelly
• two teaspoons currant jelly
• a tablespoon butter
• six pepper-corns
• four whole cloves
• a half teaspoon lemon juice
• small slice of onion
• a heaping teaspoon flour

Method

1. 1

   Wash the venison in lukewarm vinegar and water, rub with butter, and tie on papers.

2. 2

   Bake in a dripping-pan with boiling water, basting every ten minutes.

3. 3

   Remove the paste half an hour before done.

4. 4

   For gravy, pour fat from the pan, add boiling water, and stir.

5. 5

   Cook onion, peppercorns, and cloves in butter, add flour, then the gravy.

6. 6

   Boil, strain, and add lemon juice and currant jelly.

7. 7

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 280. The excerpt below is the record exactly as published.

currant jelly or jelly and mustard sauce. As the principal object in roasting venison is to E reserve the fat, the latter is the est mode of doing so where ex- pense is not objected to ; but in ordinary cases the paste may -be bom* hmiuii of vennon. dispensed with, and a double paper placed over the roast instead ; it will not require so long cooking without the paste. Send to table on a hot platter, or better on a hot-water platter as illustrated, and serve on hot plates, as the venison fat so soon cools ; to be thoroughly enjoyed by epicures, it should be eaten on hot^water plates. The neck and shoulder may be roasted in same manner. Some wash the venison in lukewarm vinegar and water before roasting and rub well with butter or lard to soften the skin, while others remove the dry outer skin entirely, and think it better to tie on the papers^ and paste the day before wanted. One mode of baking is to place in dripping-pan with boiling water in the bottom, invert another pan over it to keep in the steam, and let it cook thus an hour with a good fire : wet all over with hot water, cover again and bake an hour ana a half longer ; then remove papers and paste, let brown half an hour, basting every five minutes, and finish bjr dredging with flour and butter to make a froth. Or bake in dnpping-pan simply covered with the paste, basting every ten minutes with the hot water or gravy from the pan, removing the paste half an hour before done, and finish as above. Take up on a not dish, skim the gravy left in dripping-pan, strain, thicken with browned flour, add two teaspoons currant jelly, and pepper and salt. Boil for an in- stant, and serve in a gravy-boat. Or a very nice gravy is made thus : Pour all the fat from the baking pan, and put in the pan a cup boiling water. Stir from the sides and bottom and set back where it will keep hot. Put a tablespoon butter in a small frying- pan with small slice of onion, six pepper-corns and four whole cloves. Cook until the onion is browned, aaa a heaping teaspoon flour, and stir until browned ; then gradually add the gravy in the pan ; boil one minute, strain, and add a half teaspoon lemon juice

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