Roast Venison

Ingredients

• ten-pound roast
• sprinkle the bottom of the pan with flour
• Add boiling water to cover the bottom of the pan
• currant jelly

Method

1. 1

   Preheat the oven very hot.

2. 2

   Sprinkle flour in the baking pan and place it in the oven until browned (about 5 minutes).

3. 3

   Add boiling water to cover the bottom of the pan.

4. 4

   Roast the venison for 1 hour and 15 minutes for rare, basting every 15 minutes and renewing water as necessary.

5. 5

   Serve with gravy made from pan juices and currant jelly.

Nutrition per serving

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.

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. Add boiling water to cover the bottom of the pan, and after roasting fifteen minutes, baste the venison well, and re- peat the basting every fifteen minutes until the meat is done, renewing the water in the pan as often as neces- sary. Should the meat be liked very rare, allow for a ten-pound roast, an hour and a-quarter of cooking; but most tastes require at least fifteen minutes longer than that. Serve with a gravy made from the juices in the bottom of the pan, the same as that for roast beef, send- 238 THE PATTERN COOK-BOOK. ing the gravy to table in a gravy-boat. Always serve currant jelly

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