Auguste Escoffier

3924 Roast Venison, English Style

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About
Both the fallow and red deer are used and the most suitable joint for roasting is the haunch which is the leg and loin in one piece. It is not usual to marinade the joint but it should be well hung.

Monsieur Suzanne in his book La Cuisine Anglaise recommends rubbing all over the joint with flour containing a small amount of pepper as a means of preserving it whilst it is hanging. This prevents the action of humidity and wards off the flies.

To roast the haunch, trim it and wrap it in Hot Water Paste with suet and salt as indicated for Baron of Beef then wrap it in paper and tie it up.