Venison is roasted exactly like mutton. (See No. 3.) Some brown gravy must be made separate, as it makes no gravy itself worth mentioning. Cover the venison with buttered or oiled paper. When nearly cooked, remove the paper, flour it, baste it with butter, and brown it before the fire, making it froth. Venison requires a quick fire and fierce oven.

Serve French beans with it, good brown gravy, and red currant jelly or venison sauce. (See Vexison Sauce).

When there is but little fat to the venison, it should be covered with thin slices of mutton fat, tied on under buttered paper. This in the case of shoulder of venison is important. When venison is very lean, a piece of mutton fat should be roasted with it, and a small slice of hot mutton fat served with the slice of lean venison. Though this is not equal to venison fat itself, it is far better than eating venison without any fat at all.

Time to roast a shoulder of venison, if well covered with mutton fat, about two hours.

Venison Sauce

Melt a large tablespoonful of red currant jelly in a small stewpan. Add six cloves, a little piece of cinnamon, and a strip of lemon-peel. Strain off after half an hour, and add a tablespoonful of port wine. Make it just warm. This is very nice with a venison chop.