Home › Poultry › Haunch Of Venison Braised

Haunch Of Venison Braised

Trim and remove the spine bone from a small haunch of venison; place in a braising pan with four carrots, four onions, two heads of celery, a garnished fagot of parsley, six cloves and two blades of mace; moisten with a bottle of red wine and enough broth to cover the surface of the ven- [138] `ison; after allowing it to bon over a brisk fire, place it in the oven on a moderate fire to continue braising very gently for about five to six hourstaking care to moisten the surface frequently with its own braise. When the venison is done, take it up on a deep baking dish; put about a pint of its own broth under it, trim it neatly, and mask it all over with a thick coating of the following preparation : Bake some slices of bread of a light brown color, and afterward pound and sift them; put one pound of this into a basin, and add thereto half an ounce of powdered cinnamon, four ounces of fine sugar, and as much port wine as will moisten the whole into a thick paste; use this to cover the haunch of venison, smooth it over with the blade of a knife, and put it into the hot closet to dry the surface of the crust. When about to send to the table, place the venison on a dish, pour over it some cherry sauce, garnish with alternate layers of prunes stewed in wine, and potato quenelles.