Roast Venison
From Home cookery, 1898
Venison must be hung for a long time for best flavor.
Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 34. The excerpt below is the record exactly as published.
Roast Venison. The best end of the neck of venison, boned and rolled, makes an excellent dish. Venison must be hung for a long time, or it will not be very different from mutton. It should be covered with a thick paste made of flour and water, well basted, and roasted till about half an hour before it is served, when the paste should be removed to allow the meat to brown. Venison is very close-grained, and requires to be roasted rather slowly, and an allowance must be made for the paste that covers it. Allow at least the same time as for mutton. Kidney beans should be served with venison ; also port wine sauce
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