To Roast Venison

Ingredients

• Wash a saddle of venison
• rub it over with vinegar
• red pepper
• a little salt
• lard with strips of salt pork
• 1 teaspoon each of sweet marjoram
• 1 teaspoon each of sweet basil
• rub the whole with currant jelly
• juice of six lemons
• paste made of flour and water 4 an inch thick
• pan with butter
• and water baste often

Method

1. 1

   Wash venison, rub with vinegar, red pepper, and salt.

2. 2

   Lard with salt pork, season with marjoram and basil, rub with currant jelly and lemon juice.

3. 3

   Let stand overnight.

4. 4

   Cover with paste, paper, and tie.

5. 5

   Place in a pan with butter and water, baste often.

6. 6

   Remove paste and paper an hour before done, baste with butter and dredge with flour to brown.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 17. The excerpt below is the record exactly as published.

TO ROAST VENISON.—Wash a saddle of venison thoroughly in several waters, then rub it over with vinegar, red pepper, and a little salt, lard with strips of salt pork rolled in seasoned bread crumbs, season if you like with sweet marjoram and sweet basil, 1 teaspoon each, also pepper, then rub the whole with currant jelly and pour over it the juice of six lemons. Let stand all night. In morning cover the venison with paste made of flour and water 4 an inch thick, then cover with paper and tie firmly and place in pan with butter, and water baste often

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