A six pound saddle of venison should be larded with one pound of fat bacon. Wash the venison in warm water and dry it off with a linen cloth, then cut the bacon in slices half an inch thick, cut off the skin, trim off the outside edges and cut it in pieces wedge shaped, make the incisions deep in the venison with a sharp pointed knife and press in the bacon, then salt and pepper it and dredge it with flour. Have ready on the fire a dutch oven with two ounces of fresh butter in it and when it is hot enough to brown put in the venison and brown it on both sides, then put in half a pint of hot water, six bay leaves, half a tablespoonful of juniper berries, one teaspoonful of cloves, two onions peeled and cut in quarters and one gill of cider vinegar. Cover the oven and cook it slowly two hours; baste it from time to time, and if the water boils down too low replenish with a little boiling water. When it has cooked one hour turn it, and when it is done lift it into a warm chafing-dish and skim off part of the fat from the gravy, then put in one gill of hot water, let it boil up a minute, stir it up well from the bottom of the oven and pour it through the gravy strainer into the gravy dish. Serve with currant or cranberry jelly, mashed potatoes, sweet potatoes, celery or cold slaw.
Take six pounds of the saddle of venison, wash it in warm water and dry it with a clean linen cloth and lard it with one pound of fat bacon; cut the bacon into slices half an inch thick, take off the skin and cut it into wedge shaped pieces an inch and a half long. Make the incisions with a sharp pointed knife clear through the thick part of the venison and press the bacon into it a far as possible. After it is closely larded; put it into the pickle and let it remain in it six days. Then take it out dry it off and dredge it with flour; have ready on the fire a dutch oven with two tablespoon-fuls of fresh butter in it and when it is hot, put in the venison and brown it on both sides as quickly as possible. Then put in a little hot water from time to time and baste often with the gravy, keep it covered and cook it slowly for two hours and a half. When it is lifted stir into the gravy half a pint of hot water and let it boil a few minutes stirring it up well from the bottom. Serve with stewed carrots, turnips and mashed potatoes, currant or cranberry jelly.
Take a venison steak one inch thick, wash it quickly in warm water, not letting it lay in the water. Then pound it with a wooden mallet nick the outside skin to keep it from curling; salt and pepper it and dredge it with flour. Have ready on the fire a frying pan with two tablespoonfuls of fresh butter in it, and when it is hot enough to brown put in the steak. Brown it on both sides, cover the pan and cook twenty minutes. Then lift it into a warm chafing-dish and put one gill of hot water into the gravy; let it boil up a minute, stir it up from the bottom of the pan, then put in one tablespoonful of currant jelly and pour the gravy over the steak. Venison is such a lean, close meat the gravy should be rich and plenty of it.