The Times Picayune Publishing Company

Roast Haunch of Venison

Cuissot de Chevreuil Roti

Preparation info
    • Difficulty

      Complex

Appears in
top 1000The Picayune's Creole Cook Book
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 Gar

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 minut