Two recipes for Roast Venison

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Meat beloved of English kings, but inclined to be hard and dry unless very carefully cooked, when the flavour is very subtle. The two following recipes give the best methods.

1. Marinate the venison (3–4 lb. (1½-2 k.) piece of saddle or haunch) for 24 hours in the following marinade (whic