Roast Venison
If the haunch is used trim off the dry skin and wipe thoroughly with a damp cloth. Rub well with salt and pepper, then with soft butter. Make a paste with flour and water and roll it out an inch thick. Envelop the haunch in this, place it on a rack in a pan and put in a very hot oven. Roast for two hours, basting every ten minutes with hot fat. Remove the paste, dredge the meat with flour, baste it with butter and water and roast for another hour. If the oven heat has been well kept up it should be but slightly rare. If the loin is used prepare in the same way, but roll out the paste thinner. A small loin with the paste covering will roast in an hour and a half, the paste being removed when two-thirds done; without the paste it will cook in an hour.
To the stock in the pan, when the grease has been poured off, add half a cupful of veal stock and one-half of a wineglassful of Madeira or port and strain it over the roast.