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Roast Haunch of Venison

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    • Difficulty

      Easy

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By Keith Floyd

Published 1988

  • About

The location in which I cooked this – a vast white-tiled kitchen with teak doors and brass fittings and coal ranges – is the sort of place Escoffier would have been at home in around the turn of the century in some reasonable-sized hotel with a brigade of chefs. But this was just the kitchen of a Scottish laird’s house where the green baize door still exists and old retainers make cream in the dairy or pluck game in the larder!!

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