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Venison, Haunch Of

Take a well-hung haunch of venison weighing from eighteen to twenty-five pounds. If it weigh less it will not be fully flavoured. Be sure that it is in good condition. To ensure this it should be hung, as soon as it is brought in, in a cool, airy situation. The kernel of the fat should be at once removed, the part from which it is taken wiped dry, and this, as well as the entire haunch, should be dusted with pepper and powdered ginger. The haunch should be examined twice a day, and if any moisture appears it should be wiped with a dry cloth; and the meat should be kept as long as it can be preserved sweet and untainted. In order to ascertain whether or not it is ready for cooking, run a skewer into the flesh close to the bone, and from this judge the state of the meat. When it is to be roasted, saw off the shank-bone, remove the sinews, scrape away the dark dry skin from the skirt, and also the dried surface of the under part. Wipe the haunch thoroughly with damp cloths which have been wrung out of lukewarm water, then dry it perfectly. It should be remembered that the more fat there is on the joint the better it will be, and that in roasting the main object is to preserve the fat. Therefore, first cover the haunch with a large sheet of well-greased, thick, white cartridge paper, then with a stiff paste of flour and water rolled out to the thickness of three-quarters of an inch, and tie securely over this with string or tape two additional sheets of greased paper. Put the haunch down to a clear, sound fire, quite near at first, to harden the paste. Draw it back after a minute or two, then bring it gradually nearer. Baste the venison the moment it is put down, to prevent the outer paper and the string from burning, and continue to baste frequently and liberally till done enough. Half an hour before the meat is done remove the paper and the paste from it, and a few minutes after take away the last paper. Sprinkle a little salt over the meat, dredge the surface lightly with flour, and then baste with butter dissolved in a spoon. Pour the fat from the dripping-tin, keeping back any brown gravy there may be. Add half a tea-cupful of boiling water to this gravy, pour it into a saucepan, and skim off the fat. Boil it, and add a little salt to it. Put the haunch on a very hot dish, and pour the boiling gravy through a strainer upon it. Pin a frill of white paper round the knuckle-bone. Send venison gravy (see VENISON, GRAVY FOR) and venison sauce to table in a tureen, and let red currant jelly be served on a separate dish. The gravy should be prepared the day before it is wanted, to ensure its being free from fat. French beans plainly boiled are a suitable accompaniment to haunch of venison. Venison fat hardens so quickly that especial care should be taken that the plates are very hot; indeed, hot-water plates ought to be used. Time to roast the venison, from four to five hours, or about thirteen minutes to the pound when the haunch is weighed with the paste on. Although the omission is by no means recommended, some cooks omit the flour-and-water paste; then the haunch will not need to be down so long. Doe venison will be done before buck venison. Venison is preferred underdone rather than overdone. Probable cost of venison, very uncertain. Sufficient for twenty persons.