The finest joint for roasting is the haunch. The
loin and neck are also good roasting pieces.
Leg of Deer
1. Old . 2. Young
The shoulder and breast are better stewed or
made into a ragout. Chops are usually cut from
the loin or neck, and steaks from the leg.
1216. Roast Haunch of Venison (Quartier ou
Cuissot de Chevreuil Roti)
The haunch is considered the finest piece of
venison for roasting, and a plentiful supply of
firm white fat is an indication of good quality.
Before roasting, saw off the knuckle bone and .wipe
the meat over with a damp cloth, or wash it quickly
without allowing it to lie in water. Then dry it
well with a clean cloth. Brush it over with melted
fat or dripping, and wrap it in a sheet of well-greased
paper. Now cover this again with a paste made of
flour and water. If the haunch is a large one, about
3 lbs. of flour✪ Roast Haunch of Venison will be required. Make this into a
stiffish paste with cold water, and roll out \ inch of
thickness. Wrap the meat in this, and again cover
it with a sheet of greased paper. Fasten it on with
string, or use small clips, and the venison is ready
for roasting. These preliminaries are necessary in
order to preserve the fat from burning before the
lean of the meat is ready. The fat is considered a
great delicacy. Roast the venison according to
General Directions for Roasting (see p. 207), and keep
it well basted. A haunch will require from 4 to 5
hours to roast ; it should be rather underdone.
About 20 minutes before it is ready, remove the
covering of paper and paste, dredge the meat with
flour, and return it to the oven to brown, basting
it with butter. Serve very hot. This is very
important, because if the fat of the venison is not
eaten absolutely hot it is spoilt. A good brown
gravy or sauce flavoured with red wine, and red-
currant, gooseberry, or cranberry jelly should be
served separately. A puree of chestnuts (see
Recipe 1628) and a salad are very suitable accom-
paniments.
1217. Saddle of Venison a l’Allemande (Selle de
Chevreuil a 1’Allemande
A saddle of venison.
Larding bacon. Salt.
2 oz. butter.
2 cupfuls sour cream.
1 dessert-sp. flour.
A little water.
Take a small saddle of well-hung venison weigh-
ing about 6 lb✪ Saddle of Venison a l’Allemandes. ; remove the skin, wipe it well with
a damp cloth, and then dry it. Lard it with long,
thin strips of larding bacon, making at least four
rows the length of the saddle (see Larding, p. 205).
Now season the meat with salt, and tie it in a neat
shape with three lengths of tape put round the
saddle. Then roast the venison in a good oven,
basting it with the butter. As soon as it is brown,
pour the sour cream into the roasting tin and use
it for basting with for the rest of the time. When
ready, place the joint on a very hot dish, remove
the tapes, and keep it hot. Remove any grease
from the top of the gravy, add to it the flour,
broken with a little cold water, and stir over the
fire until it thickens. Thin down the sauce to a
proper consistency with boiling water, and cook it
a few minutes longer. Strain a little of the sauce
over the meat, and serve the rest separately in a
sauce boat. A green salad and a compote of fruit
should accompany this dish.
Time to cook, 1 to 1J hours.
1218. Cold Venison with Aspic ✪ Cold Venison with Aspic
Page 479 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The finest joint for roasting is the haunch. The loin and neck are also good roasting pieces.
Leg of Deer
1. Old . 2. Young
The shoulder and breast are better stewed or made into a ragout. Chops are usually cut from the loin or neck, and steaks from the leg.
1216. Roast Haunch of Venison (Quartier ou Cuissot de Chevreuil Roti)
The haunch is considered the finest piece of venison for roasting, and a plentiful supply of firm white fat is an indication of good quality. Before roasting, saw off the knuckle bone and .wipe the meat over with a damp cloth, or wash it quickly without allowing it to lie in water. Then dry it well with a clean cloth. Brush it over with melted fat or dripping, and wrap it in a sheet of well-greased paper. Now cover this again with a paste made of flour and water. If the haunch is a large one, about 3 lbs. of flour will be required. Make this into a stiffish paste with cold water, and roll out \ inch of thickness. Wrap the meat in this, and again cover it with a sheet of greased paper. Fasten it on with string, or use small clips, and the venison is ready for roasting. These preliminaries are necessary in order to preserve the fat from burning before the lean of the meat is ready. The fat is considered a great delicacy. Roast the venison according to General Directions for Roasting (see p. 207), and keep it well basted. A haunch will require from 4 to 5 hours to roast ; it should be rather underdone. About 20 minutes before it is ready, remove the covering of paper and paste, dredge the meat with flour, and return it to the oven to brown, basting it with butter. Serve very hot. This is very important, because if the fat of the venison is not eaten absolutely hot it is spoilt. A good brown gravy or sauce flavoured with red wine, and redcurrant, gooseberry, or cranberry jelly should be served separately. A puree of chestnuts (see Recipe 1628) and a salad are very suitable accompaniments.
1217. Saddle of Venison a l'Allemande (Selle de Chevreuil a l'Allemande)
A saddle of venison. Larding bacon. Salt. 2 oz. butter.
2 cupfuls sour cream. 1 dessert-sp. flour.
A little water.
Take a small saddle of well-hung venison weighing about 6 lbs. ; remove the skin, wipe it well with a damp cloth, and then dry it. Lard it with long, thin strips of larding bacon, making at least four
rows the length of the saddle (see Larding, p. 205). Now season the meat with salt, and tie it in a neat shape with three lengths of tape put round the saddle. Then roast the venison in a good oven, basting it with the butter. As soon as it is brown, pour the sour cream into the roasting tin and use it for basting with for the rest of the time. When ready, place the joint on a very hot dish, remove the tapes, and keep it hot. Remove any grease from the top of the gravy, add to it the flour, broken with a little cold water, and stir over the fire until it thickens. Thin down the sauce to a proper consistency with boiling water, and cook it a few minutes longer. Strain a little of the sauce over the meat, and serve the rest separately in a sauce boat. A green salad and a compote of fruit should accompany this dish.
Time to cook, 1 to 1J hours.
1218. Cold Venison with Aspic
Records on this page
Roast Haunch of VenisonSaddle of Venison a l’AllemandeCold Venison with Aspic