Home › The Principles of Cookery › Venison, Haunch of, to Carve

Venison, Haunch of, to Carve

This is not a very difficult task. In carving a haunch of venison, first cut it across down to the bone in the line A B; then turn the dish with the knuckle farthest from you, put in the point of the knife, and cut down as deep as you can in the direction shown by the dotted lines; you may take out as many slices as you please on the right and left. The knife should slope in making the first cut, and then the whole of the gravy will be received in the well. It is held by genuine epicures that some parts of the haunch are better flavoured than others, but it is doubtful whether ordinary palates will detect any difference. Slices of venison should not be cut thick, and plenty of gravy should be given with them; but as there is a particular sauce made for this meat with red wine and currant jelly, your guest should be asked if he pleases to have any. The fat is very apt to get cool soon, and become hard and disagreeable to the palate; to prevent this happening, venison should always be served upon a water-dish.