Roast Haunch of Venison

Cuissot de Chevreuil Roti

Preparation info

  • Difficulty

    Complex

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Haunch or Saddle of Venison
  • Melted Butter
  • Salt and Pepper to Taste
  • Water Cress to Garnish
  • A Currant Jelly

Method

Prepare the haunch or Saddle of Venison in the same manner as you would the Roast Beef, only pour a cup of water over the Venison when putting in the oven, for it is a dry meat, and requires a little moistening if roasted. Bake in a quick oven, allowing ten minutes to the pound. A Haunch of Doe Venison will require in the aggregate half an hour less time to roast than Buck Venison. To prevent the hoof and the hair just above changing color in cooking, always bind this with a coarse piece of muslin, in four or five pieces of thickness, covering the hoof and hair. Wet with cold water, and bind a buttered paper tightly around and over it. Baste every ten minutes, with melted butter first, and then with the drippings of the Venison. When half cooked, turn the Venison over, so that the other side may cook. Unbind the hoofs and garnish with quilled paper. Place Venison on a dish garnished with water cress. Serve with a Currant Jelly.