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Simple Haunch Of Venison Cooking Recipe

Below is the quick and easy cooking recipe for Haunch Of Venison.

First cut it down to the bone, in the line d, c, a, then turn the dish with the end a towards you; put in the point of the knife at c, and cut it down as deep as you can in the direction c, b. Thus cut, you may take out as many slices as you please, on the right or left. As the fat lies deeper on the left, between b and a, to those who are fond of fat, as most venison eaters are, the best flavored and fattest slices will be found on the left of the line c, b, supposing the end a turned towards you. Slices of venison should not be cut too thick nor too thin, and plenty of gravy given with them.


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