Roast Venison

Ingredients

• a loin of venison
• about 2 ozs. of butter
• a table-spoonful of flour
• a little Worcestershire sauce
• a crushed clove of garlic or shallot

Method

1. 1

   Trim the venison, remove skin, and spread the under part with butter mixed with flour, Worcestershire sauce, and garlic.

2. 2

   Fold over the flap, dredge with flour, place in a buttered paper-bag, fasten, and cook in a hot oven for about 1.5 hours.

3. 3

   Serve with strained liquid from the bag.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 31. The excerpt below is the record exactly as published.

Roast Yenison. Take a loin of venison, trim it neatly, remove the skin, and spread the under part with about 2 ozs. of butter mixed with a table-spoonful of flour, a little Worcester- shire sauce, and a crushed clove of garlic or shallot

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