Broiled Venison Chops

Cut the chops of a moderate thickness, remove the bones and season the chops with salt and pepper, then put them into a basin, baste them with olive oil and allow them to steep in it for two days. When ready for them place the chops on a greased gridiron, and broil them over a clear fire for twenty minutes, turning them when half done. When cooked place the chops on a hot dish, brush them over with a paste brush dipped in glaze, and serve them with a dish of butter.

Broiled Venison Chops With Chestnut Puree

Take half a dozen fine venison chops, pare, flatten them a trifle, and put them on a plate, with one pinch of salt, one-half pinch of pepper and one tablespoonful of oil. Roll them well in this seasoning, and put them to broil for four minutes on each side. Put one pint of hot puree of chestnuts on a dish, place the chops over, and serve with a gravy poured over all.

Fried Venison Chops

Season the chops with pepper and salt, place them in a fryingpan with a lump of butter, and fry over a clear fire, turning them frequently. Trim some mushrooms, put them in a small saucepan, pour over one-half pint of brown gravy, season to taste with salt and pepper, and let them simmer gently while the chops are cooking. In the course of twenty minutes the chops should be cooked; then put them on a hot dish, pour the gravy over them, and serve without delay.

Venison Collops

Trim off the skin and sinews from any remains of cold cooked venison, chop fine the flesh and mix with it one-third of the quantity of finely-minced bacon and one teacupful of finely-grated breadcrumbs. Season the mixture to taste with salt, pepper and a few mixed herbs, and bind it well with beaten eggs. When well worked together divide the mixture into small quantities, which roll into balls, flatten them and dip them into beaten egg and then in breadcrumbs. Place a lump of butter in a fryingpan, melt it, put in the collops and fry them until nicely browned on both sides. When cooked drain them, arrange on a dish that has been spread over with a folded napkin, and serve with a sauceboatful of piquant sauce.

Braised Venison Cutlets

Lard the cutlets and put them into a stewpan with a bunch of thyme and parsley, two carrots and one sliced onion. Pour in a small quantity of gravy and braise the cutlets for twenty minutes. When cooked brush them over with a little melted glaze, arrange them on a hot dish, and serve them with a sauceboatful of piquant sauce.

Broiled Venison Cutlets

Cut some cutlets off the breast of a doe, remove the chine bone and trim round the other end of the bone; beat the cutlets lightly, season them with salt and pepper and lay them on a deep dish, spread some chopped onions and parsley leaves over them, cover with good oil and allow them to macerate for two or three hours in a cool place. Drain the cutlets, place them on a gridiron and broil over a clear fire, turning them when done on one side and finishing the other. Make some piquant sauce and mix with it at least two tablespoonfuls of currant jelly. When the cutlets are nicely browned arrange them, overlapping each other, on a hot dish, pour the prepared sauce over them, and serve.