Ingredients
- 1 small Venison Haunch
- 3 cups of Milk
- Water
- 1/3 cup of Fresh Butter
- 1 tbsp. of flour
- 1 cup of Currant jelly
Directions
- Hang Venison before preparing
- Wash Venison haunch in warm milk and water
- Dry the haunch with a clean cloth.
- Wrap the haunch in paper greased in fresh butter.
- Cook in a roasting pan for 3.5 hours
- Baste the haunch very frequently
- Remove the paper when finished and sift flour over the meat to produce a froth.
- Take the haunch out, and dish the froth for gravy
- Serve gravy with currant jelly.
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