November 28, 2021

Recipe of the Week: Roast Leg of Venison

The following recipe for Roast Leg of Venison is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book will be one of the many bonus items included in the next edition of the waterproof SurvivalBlog Archive USB stick. This special 15th Anniversary Edition USB stick should be available for sale in the third week of January, 2021. The 14th Edition sold out quickly, so place a reminder in your calendar, if you want one.

  • Leg of venison
  • Fat salt pork
  • Salt and pepper
  • 1/4 cup butter or butter substitute or oil
  • Flour

Wipe carefully, and draw off the dry skin. Lard the lean side of the leg with strips of the pork, then soften the butter or butter substitute oi oil, rub it over the meat, and dredge with salt, pepper and flour. Lay the leg on the rack in a baking-pan, sprinkle the bottom of the pan with flour. Place it in a very hot oven, and watch carefully until the flour in the pan is browned, which should be in five minutes. Add boiling water to cover the bottom of the pan. Baste the venison well every flfteen minutes, until the meat is done, renewing the water in the pan as often as necessary. If a double roasting-pan is used, then basting is not necessary.

Should the meat be liked very rare, allow one and one-quarter hour of cooking for a ten-pound roast; most tastes require at least twenty-five minutes longer than that.


Serve with a gravy made from the juices in the bottom of the pan. Always serve a tart jelly — like currant jelly or wild grape or plum jelly with venison.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!

Original Source