Roast Venison
From The easiest way in housekeeping and cooking, 1881
Venison steaks are treated as in directions for broiled meats.
Presented as published in 1881. 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 easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 79. The excerpt below is the record exactly as published.
Roast Venison. In winter venison can be kept a month ; and, in all cases, it should hang in a cold place at least a month before using. Allow half an hour to a pound in roasting, and baste very often. Small squares of salt pork are sometimes inserted in incisions made here and there, and help to enrich the gravy. In roasting a haunch it is usually covered with a thick paste of flour and water, and a paper tied over this, not less than four hours being required to roast it. At the end of three, remove the paper and paste, dredge and baste till well browned. The last basting is with a glass of claret ; and this, and half a small glass of currant jelly
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