Game, Venison, etc.

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About
Venison is the finest game we have South. The haunch or saddle is always roasted; it requires constant attention, and should be turned and basted frequently while cooking. Cover the fat with thick white paper while cooking; when nearly done, take off the paper and baste well with claret wine, butter and flour. Currant jelly is the usual accompaniment of roasted venison, and is preferred by some to wine, in cooking it.