1haunch of venison;
Trim off the chine bone and the knuckle end. Wipe the meat over with a damp cloth, dry with a clean cloth,
then brush it over with melted dripping and wrap it in a sheet of greased paper. Place a paste of flour and
water over this, and cover with another sheet of greased paper. Great care is required when cooking venison,
as the fat burns very easily before the lean is ready, and the fat of venison is considered a delicacy.
The joint must be dished as soon as possible after cooking, as the fat gets cold very quickly, and it is advisable
to use a hot-water dish when serving venison. Roast the venison in front of the fire or in a hot oven, judging the
time by the weight; baste often. About 20 minutes before it is cooked, remove the paste and paper, dredge the meat with flour,
and baste it with a little butter to froth it, and allow it to brown. Place the venison on a very hot dish and serve with brown sauce,
flavoured with claret or port, and red-current, cranberry, or rowanberry jelly. Garnish the venison with parsley or watercress,
or green salad or French beans.
1lb. of venison bones and trimmings;
ROAST HAUNCH OF VENISON.
Flour and water;
Red-currant or rowanberry jelly;
2 oz. Of butter;
Venison gravy; (how to make bellow)
Note - Saddle and neck of venison are roasted in the same manner. The saddle may be larded, if desired.
For 10 to 18 persons. Time - 20 minutes to 1lb. And 20 minutes over..
VENNISON GRAVY.
1 quart of water;
Salt and pepper;
1 tablespoonful of brown roux.
Break the bones small, put then into a jar with the trimmings, add the water,
a little salt and pepper. Cover the jar and put it in the oven for 2 hours.
Strain off the liquid, put it in a basin and let it cool. To ½ pint of this stock.
Add 1 tablespoonful of brown roux. Mix the roux very carefully with the stock,
stir over the fire until boiling; season and serve. ½ pint.
Time - 2 ¼ hours.
Disclaimer
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.
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