Roast Venison

Ingredients

• Take a piece of venison (haunch, fillet, or small shoulder)
• season it with veal seasoning
• make a paste with flour and water
• Put in the oven to roast about two hours

Method

1. 1

   Wrap the venison in the paste and wet the edges to make it adhere.

2. 2

   Remove the paste and put back in oven for ten minutes to brown, basting well with butter.

3. 3

   Serve with red currant jelly and a rich gravy with a little port wine added.

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 16. The excerpt below is the record exactly as published.

ROAST VENISON. Take a piece of venison (haunch, fillet, or small shoulder), season it with veal seasoning. Then make a paste with flour and water, roll out into a sheet large enough to cover all the joint. Wrap the venison in this and wet the edges where it is joined to make it adhere. Put in the oven to roast about two hours

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