Trim neatly a well-hung haunch of venison, scraping off all dark skin and dried surface; wipe thoroughly, and if it is getting "high " let the cloths be dipped in vinegar; cover the haunch with a thick sheet of white cartridge paper well buttered; tie this securely over. Baste the venison to prevent the paper from burning; half an hour before the meat is done remove the paper, sprinkle a little salt over the meat, dredge it with flour, and baste liberally with butter stuck in a spoon. Pour the fat from the dripping-pan, keeping back any brown gravy there may be; pour a cup of boiling water to this, and boil it down adding only salt; serve the gravy in a tureen; put a frill of white paper round the knuckle, and serve very hot. Allow fifteen minutes to the pound. Red-currant jelly and venison sauce should be served with venison. Venison sauce is equal parts of mutton broth, made very strong, and port wine, with a little cayenne pepper. Many simply serve currant jelly made hot.

Some roast the haunch in a flour-and-water paste until nearly done, when it is removed and the meat browned.