Name: Haunch of Venison
Ingredients: haunch of venison; coarse sea salt

Haunch of Venison

Ingredients

haunch of venison
coarse sea salt

Directions

Cut the haunch of venison across to the bone along the line 1-3-2.
Turn the dish slightly and insert the knife at point 3, cutting down as deep as possible towards 3-4.
Continue to cut slices on the right and left of the line.
Serve portions of kidney and fat on each plate.

Recipe from a historical cookbook (Internet Archive).

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.