Roast Haunch Venison

Hanche de Venaison rôtie

Method

Take a haunch of venison which has been freed from the core and hung for fourteen to twenty-one days, or even longer if liked, and which has been daily rubbed over with a dry cloth, saw off the knuckle, and then rub all over with clean dripping, and then wrap it up in a thickly greased paper, cover the paper over with a stiff cold water paste, and then cover the paste all over with another greased paper, tie the haunch well over with string to keep the paste well together, place the meat before a good clear fire or in a moderately heated oven, and cook for four and a half to five hours, keeping well basted; within half an hour of serving the venison, take it up and remove all paper and paste, dust the haunch well over with sifted flour, and then put it again to the fire and let it get quite brown, keeping it basted; when ready to serve dish it up, and serve good flavoured clear gravy or brown sauce with it, and have handed in a sauceboat some hot red currant jelly. Serve the venison very hot.

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