Saddle or Haunch of Venison
From Home dissertations, 1891
Venison should never be roasted unless very fat.
Presented as published in 1891. 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 dissertations (1891) by Tilton, E. Stevens Mrs., page 96. The excerpt below is the record exactly as published.
SADDLE OR HAUNCH OF VENISON. " Wash it in warm water and rub it with fresh butter or lard. Cover the fat with sheets of paper two double, buttered, and tied on with packthread that has been soaked to keep it from burning. Or, what is better, cover the first sheets of paper with a coarse paste of flour and water rolled out half an inch thick, then cover the paste with the second sheets of paper, securing the whole well with the string to prevent its falling off. The fire should be steady and strong. Put some butter into the dripping-pan and baste the meat with it frequently. If wrapped in paste, it will not be done in less than five hours. Half an hour before it is taken up, remove the coverings carefully, place again in the oven, baste it with fresh butter and dredge it very lightly with flour. Send it to the table with fringed white paper, wrapped round the bone, and its own gravy well skimmed. Serve currant jelly with it
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Cook this with the app: pantry check, scaling, and the assistant.