Venison Baked in a Crust

This is a Victorian recipe, which made use of the big iron ranges which transformed the Victorian kitchens and which banished for ever meat roasted on the spit in front of the fire.


  • 3 to 5 lb (1½ to 2½ kg) haunch of venison
  • 1 lb (½ kg) flour, plus a little more
  • ½ stick (60 g) butter, softened
  • Salt and pepper
  • Thick brown gravy
  • Red-currant jelly


Mix the flour with cups (3 dl) of water to make a stiff paste. Turn it on to a floured board, knead it a little and roll out to about ½ inch (1 cm) thickness. Rub the venison with salt and pepper and spread the softened butter over it. Lay the joint on the paste, lift up the edges and seal securely. Place in a roasting tin in a hot oven, 450°F (230°C, Gas Mark 8), for 15 minutes. Then reduce the heat to 325°F (170°C, Gas Mark 3) and cook for a further 2 hours.

Meanwhile, make the gravy. Break the crust from the venison and discard, carefully adding any liquid to the gravy. Season the gravy rather highly. Place the joint on a dish and serve at once with the gravy and red-currant jelly.