Venison

Ingredients

• Trim the joint of all skin and nerves.
• add two glasses of port wine (if desired)
• cover the joint with fat ham, bacon, or dripping

Method

1. 1

   Trim the joint of all skin and nerves.

2. 2

   Roll in flour, cover with fat ham, bacon, or dripping.

3. 3

   Season to taste, add port wine if desired.

4. 4

   Seal in a bag and allow plenty of space in the oven.

5. 5

   Cook for 1.5 hours for a 3 lb joint, 2.25 hours for a 7 lb joint, or 4 hours for a 14-15 lb joint in a moderate oven.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 21. The excerpt below is the record exactly as published.

Venison. — Trim the joint of all skin and nerves. Roll in flour, cover the joint with fat ham, bacon, or dripping. Well season, ac- cording to taste ; add two glasses of port wine (if desired)

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