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Haunch of Venison

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Ingredients 13 ingredients

  1. a quart of water
  2. Wine
  3. Butter
  4. Cut
  5. Flour
  6. Lumps of sugar
  7. Bread sauce
  8. Must
  9. Venison
  10. Salt
  11. Mutton
  12. Loin
  13. Port wine
Contains GlutenMilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. If it be the haunch of a buck, it will take full three hours and a half roasting;
  2. if a doe, about half an hour less.
  3. Venison should be rather under than overdone.
  4. Sprinkle some salt on a sheet of white paper, spread it over with butter, and cover the fat with it.
  5. Then lay a coarse paste on strong white paper, and cover the haunch;
  6. tie it with fine packthread, and set it at a distance from a good fire.
  7. Baste it often: ten minutes before serving take off the paste, draw the meat nearer the fire, and baste it with butter and a good deal of flour, to make it froth up well.
  8. Gravy for it should be put into a boat, and not into the dish, unless there is none in the venison.
  9. To make the gravy, cut off the fat from two or three pounds of a loin of old mutton, and set it in steaks on a gridiron for a few minutes just to brown one side.
  10. Put them into a saucepan with a quart of water, keep it closely covered for an hour, and simmer it gently.
  11. Then uncover it, stew it till the gravy is reduced to a pint, and season it with salt only.
  12. Currant-jelly sauce must be served in a boat.
  13. Beat up the jelly with a spoonful or two of port wine, and melt it over the fire.
  14. Where jelly runs short, a little more wine must be added, and a few lumps of sugar.
  15. Serve with French beans.
  16. If the old bread sauce be still preferred, grate some white bread, and boil it with port wine and water, and a large stick of cinnamon.
  17. When quite smooth, take out the cinnamon, and add some sugar.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Grater
  • Pastry brush