Elisabeth Ayrton

Venison Baked in a Crust

Preparation info
  • Serves

    8 to 12

    • Difficulty

      Medium

Appears in
English Provincial Cooking
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

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.

Ingredients

  • 3 to 5 lb (1½ to 2½ kg) haunch of venison
  • 1 lb (½

Method

Mix the flour with 1¼ cups (3 dl) of water to make a stiff paste. Turn it on to a floured board, knead it a little