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Haunch of Venison

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Haunch of Venison

Ingredients

Directions

  1. Cut down to the bone in the line to let out the gravy.

  2. Turn the broad end of the haunch toward you.

  3. Insert the knife at the designated point and cut as deep as possible to the end of the haunch.

  4. Serve in thin slices, ensuring each person receives some fat.

  5. Proportion the fat and gravy according to the number of guests.

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.

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