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Roast Venison
From The century cook book, 1894
Serves 6
Presented as published in 1894. 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
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 39. The excerpt below is the record exactly as published.
Either the saddle or leg are fine for roasting. Have your market man lard the venison for you, then put in the dripping pan with Koast Venison. half a pint of water and good sized lump of butter; dredge with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.