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To Roast Venison

Buck venison is considered the finest, and is in season from June to the end of September. Doe venison is in season from October to December.

A haunch of venison takes from four to five hours to roast, according to size; doe venison takes half an hour less than buck venison.

Venison should be hung from fourteen to twenty days in a dry larder, and be kept well wiped with a dry cloth each day. The fat should be clear and white and the meat dark; the greater the depth of fat the better the meat. Before putting the haunch down to the fire dry it well, and cover it all over with a buttered paper; cover this over again with a paste of flour and water about threequarters of an inch thick; lay over this paste another sheet of buttered paper tied on with B2 string. Roast before a good clear fire; baste the joint with butter and clarified fat. About fifteen minutes before the venison is finished roasting, remove all the papers and the paste, and baste every part of the joint with butter; dredge it very lightly with flour, brown it nicely, and serve it very hot with either clear gravy, Espagnole sauce or red currant jelly, or the following sauce.