Venaison à l'Anglaise (Roast Venison, English Style)

Ingredients

• 1 haunch of venison (the leg with the corresponding half-saddle left attached)
• flour mixed with pepper
• pâte à l'eau chaude et à la graisse (hot-water-and-fat paste)
• paper and string
• salt
• flour
• melted butter
• red-currant jelly

Instructions

1. Take a haunch — the leg with the corresponding half-saddle left attached — and let it hang until well ripened; it is not marinated.
2. While it hangs, rub it with flour mixed with pepper, which keeps the damp and the flies from it.
3. Trim the piece and wrap it in the hot-water-and-fat paste given at Baron de Bœuf; wrap that paste in turn in paper held with string.
4. Roast, basting often; for a haunch of average size allow 4 hours.
5. At the last moment remove the paper and the paste, sprinkle the piece with salt and flour, and baste it with melted butter to colour it.
6. Serve with red-currant jelly.