A Haunch of Venison
Ingredients
Directions
Carve the haunch by cutting across down to the bone.
Turn the dish with the end towards you.
Insert the knife at the marked point and cut down as deep as possible.
Take out slices from either side as desired.
For fattier slices, cut from the left side where the fat lies deeper.
Serve with plenty of gravy.
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.
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