Venison (The Haunch)

 

Ingredients

• 1 Venison Haunch
• 2 cups of Milk
• 4 Tbs Butter
• 4 Tbs flower
• 2 Tbs Currant jelly

Directions

1. Take the haunch of venison and wash it in warm milk and water, then dry with a clean cloth.
2. Wrap the whole haunch in butcher paper, well greased in fresh butter.
3. Place the haunch in a roasting pan and cook for 3 1/4-4 hours, basting as much as possible. 
4. Remove the paper when finished and sift flour over the meat to produce a froth.
5. Take out the meat, pour out the froth for gravy and serve alongside come currant jelly.

Source — Creole Cookery Book
Prepared by Johnathan Emerson
Louisiana Anthology
June 10, 2021