Venison Haunch

 

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

1. Hang Venison before preparing
2. Wash Venison haunch in warm milk and water
3. Dry the haunch with a clean cloth.
4. Wrap the haunch in paper greased in fresh butter.
5.  Cook in a roasting pan for 3.5 hours
6.  Baste the haunch very frequently
7. Remove the paper when finished and sift flour over the meat to produce a froth.
8. Take the haunch out, and dish the froth for gravy 
9. Serve gravy with currant jelly.

Source — Creole Cookery Book
Prepared by Amber Dixon
Louisiana Anthology
June 10, 2021