Roast Hauncii of Venison
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat your oven to 400°F (200°C).
Prepare the venison by seasoning it as desired.
Cover the haunch with the paste.
Roast and serve
Roast the buck-venison for 4 to 5 hours and the doe-venison for 3 to 3½ hours.
Serve hot, ensuring it is cooked thoroughly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Buck-venison
- Forms the main meat of the dish, providing the bulk of the protein to be roasted.
- Doe-venison
- Forms the main meat of the dish, providing the bulk of the protein to be roasted.
- Paste
- Coats the outside of the haunch, adding flavour and helping form a crust as it roasts.
The step that matters
Roasting the haunch to full doneness. Venison is very lean, so it dries out easily if overcooked, yet undercooked meat is unsafe. Cooking time depends on the size and cut, so checking the internal temperature is the most reliable way to know when it is done.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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