Name: Haunch of Venison
Ingredients: haunch of venison; gravy

Haunch of Venison

Ingredients

haunch of venison
gravy

Directions

Cut the haunch across down to the bone a short distance from the knuckle.
From the center of that cut, make another deep cut lengthways to form a T shape.
Slice the venison as desired, ensuring slices are not too thick or too thin.
Serve with plenty of gravy, preferably in a separate boat to keep it warm.

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.