Haunch of Venison
Ingredients
Directions
Make a deep incision down to the bone along the haunch.
Cut slices not too thick along the haunch.
Serve each guest a portion of fat from the haunch.
Carve quickly to prevent the venison from chilling.
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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