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.
Mix the flour with
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.
©1980 The Estate of Elizabeth Ayrton