Haunch of Venison
Ingredients
Directions
Cut down to the bone in the shape of a 'T' from point a to d.
Slice the meat into pieces, ensuring they are not too thick or too thin.
For each slice of lean meat, add a portion of fat.
Serve with a sufficient quantity of gravy 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.
More venison haunch recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesLike knowing why a recipe works?
The free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.