CookEat Recipe
Roast Venison with Currant Jelly
Roasted venison half with pan gravy, watercress and separate currant jelly. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0360. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Select inspected game venison and safely refrigerate/freeze the reserved raw half promptly. Health Canada lists deer/game meat at 74°C; measure that endpoint in the roasted half, using 40 minutes only as a guide. Keep gravy and watercress clean. Limites : Raw purchase 2270 g precedes division and cooking losses. Cooked half weight, exact reserve mass, gravy, watercress and diners are unmeasured. Only the cooking half receives the measured seasonings and fat; the other raw half is reserved.
Method
Steps
Step 1
Divide selected 5 lb venison leg piece into two equal pieces. Label and promptly chill/freeze the approximately 2.5 lb raw half reserved for Monday; roast only the other half.
Step 2
Rub only the cooking half with ONE teaspoon salt and HALF teaspoon pepper. Put in a roasting pan, spread TWO tablespoons hot rendered leaf lard over it and roast in a hot oven, the documented modern 200°C planning setting, for the FORTY-minute source guide. Turn occasionally and baste frequently with its own gravy; continue until the thickest centre reaches 74°C.
Step 3
Skim fat from pan gravy, strain over the hot venison, garnish with watercress and serve exactly three tablespoons currant jelly separately.
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