Haunch Of Venison Roasted

Wash and wipe the meat with a dry cloth, make a thick paste of flour and water, butter a large sheet of paper and cover the venison with it; roll out the paste three-quarters of an inch thick, lay this over the fat side, cover it with three or four sheets of thick white paper and tie it securely with wrapping-cord; baste well all the time it is roasting to prevent the paper and string from burning. A haunch of twelve pounds will require three hours to roast, a larger one in proportion; half an hour before it is done, take it from the oven, cut the strings, take off the paste and paper, dredge it with flour and season with pepper and salt; put it back in the oven, baste it with butter and roast for half an hour longer, or until it is of a fine brown, basting it frequently; when the venison is done, thicken the gravy with a teaspoonful only of browned flour, add a glass of Port wine and a tablespocnful of currant jelly, simmer until the jelly is dissolved, pour over the meat and serve. A saddle of venison is cooked precisely the same way.

Venison Steaks

To broil them, cut them half an inch thick, broil over a bright fire; when done, season with cayenne pepper and salt; melt over the fire in a small stew-pan a tablespoonful of currant jelly and a piece of butter the size of an egg, pour over the steaks' and serve. If you wish to cook them in the chafing-dish, out half the thickness, lay them in the dish, season with pepper and salt, add butter and currant jelly, and simmer a few minutes.

Neck And Shoulder Of Venison

Season and roast the same as mutton, and serve with currant jelly separate.

Venison Pasty

Take the meat from a breast or shoulder of venison, cut it into pieces about two inches square; crack the bones and put them with all the trimmings of the meat in a stew-pan with pepper and salt, and stew them for two hours; strain them out and put the meat you intend for the pie into this broth, add to it three gills of Port wine, two onions cut in slices, three blades of mace, a dozen blades of allspice and a quarter of a pound of butter; let the meat stew in this until half done; take out the meat and put it in a deep dish, pour over enough of the gravy to cover it, with a teaspoonful of flour stirred into a paste with a little of the broth; cover with half puff paste, ornament the top, and bake it nearly two hours in a slow oven. Before you send it to table, add the juice of a lemon to the remainder of the gravy and half a gill of Port wine; give it a boil up and pour it-through a small opening in the crust.