The remains of a haunch of venison when cold is much thought of as hash,
under which humble name it makes its appearance amongst the most
sumptuous dishes, and is a great favourite with epicures, but if no fat
remains do not attempt to dress it; but a good haunch well-carved will
supply sufficient fat to hash the remainder.
Put a quart of good brown sauce (No. 1) in a stewpan with a pint of
consommé (No. 134), a piece of glaze, and a good bunch of parsley, let
reduce to a good demi-glace, skim, then have as much venison as you
require cut in thin slices, the fat thicker than the lean, put it into
the sauce, season with pepper and salt, put it over a sharp fire to get
hot as quick as possible, but do not let it boil or it would get hard
and become very greasy, serve as hot as possible, with red currant jelly
separate, make only sufficient for one entrée.
No. 785. _Venison Pie_.
May also be made from the remains of a haunch in a common pie-dish or
silver soufflée-dish; put some thin slices of venison at the bottom of
the dish, season with pepper, salt, and little chopped eschalot, then a
layer of fat, proceeding alternately till the dish is full, building it
up to form a dome and give the pie a good appearance, put in a piece of
glaze the size of a walnut, a few spoonfuls of gravy, and four of brown
sauce, cover with puff-paste (No. 1132), make a hole in the top, egg
over, and bake in a hot oven; when done pour about six spoonfuls of
demi-glace (No. 9) into it with a funnel, shake it about a little and
serve very hot. Should you require to make a pie with raw venison pass
it a few minutes in butter in a sauté-pan upon the stove.