How To Roast Haunch Or Saddle Of Venison

Wash the surface with lukewarm vinegar and water (it should have hung at least a week in a cool place) and rub with butter to soften it. Cover with greased paper tied on; over this a paste of flour and water, rolled out at least one-half inch thick, may be spread,, and the whole covered with another greased paper fastened securely. Fifteen minutes to the pound is the rule followed where it is preferred rare. More time is required, according to the size, to have it well done. Pour a pint of boiling water around the meat and cover with another dripping-pan. The oven should be hot. After the first hour, baste thoroughly at short intervals, recovering the pan after each time. Half an hour before dinner uncover the pan, remove the papers and paste, return to the oven, and baste with melted butter and a little lemon juice; dredge flour over the whole and let it brown. Repeat the basting with butter two or three times during the half-hour, and take up on a heated dish. The plates should be heated also, as venison cools easily. Serve with currant jelly and the following sauce.

Jelly Sauce For Venison

Strain the gravy into the pan-there should be at least 1 pint. Thicken with 1 tablespoonful of browned flour; add 2 tablespoonfuls of currant jelly; 1 table-spoonful of lemon juice, if convenient; ½ teaspoonful of salt; ¼ teaspoonful pepper. The neck or shoulder of venison may be roasted without paper or flour paste.

Larded Venison

This is a very nice dish to serve the day after the roast venison. Take whatever may be left of the haunch; trim nicely in shape (if it was quite rare the day before so much the better now.) Make incisions in the venison and proceed to lard it with small strips of fat salt pork. Put in a dripping-pan, pour over it the remaining gravy from the day before, using, if none remain, a cup of boiling water in which a spoonful of butter has been dissolved, cover the pan and bake one hour in a good oven. "While baking, take the trimmings of the haunch, cover with cold water and boil down one-half, adding ½ an onion, and to ½ pint add 1 tablespoonful of jelly (currant), 1 tablespoonful of tomato catsup. Salt and pepper to taste, thicken with browned flour, and baste the meat with this two or three times. Serve on a, heated dish; the gravy should be placed in a separate dish.

Venison Pie Or Pasty

Inferior cuts may be used for the pasty. Cut the meat in pieces, fat and lean together. Cover the bottom and sides of a deep baking dish with a thick rich paste, put in the meat seasoning with pepper and salt. Prepare a gravy by 'stewing the bones (well broken) and all the trimmings from the meat in water enough to cover until the juices are extracted. Strain, thicken slightly with flour, season with pepper and salt; pour this into the pie. Dot the lop with bits of butter rolled in flour and cover the whole with a crust rolled thick. Leave an opening for the escape of steam. Some cooks add elaborate decorations of leaves and flowers cut from the paste. It should bake two hours, or more if very large.

Venison Steaks

Heat the gridiron well, butter the bars and lay on the steaks, which should be cut from the neck or haunch.

Broil thoroughly; venison requires more cooking than beef - saving all of the gravy possible. Serve with currant jelly laid on each piece. Heat the plates.

Venison steaks may be fried also, and served with a very little melted butter and jelly. Two tablespoonfuls of currant jelly melted with butter the size of a walnut, is a very nice sauce.

Venison Stew

The most inferior cuts will answer. Cut the meat to cook in small pieces; cover with water and boil two hours, adding more boiling water, if necessary. Season; thicken the gravy with browned flour and serve.

Venison Hash

Cut the meat in small pieces. To the gravy left from the day before add sufficient boiling water to cover the quantity of meat; season With pepper, salt, a few bits of butter rolled in flour; put in the sliced meat, let it boil up; stir in a couple of tablespoonfuls of currant jelly and serve.

Venison Rib Roast

Have the bones removed from 2 or 3 ribs of venison, roll in a thin slice of salt pork, tie tightly in shape, season, dredge with flour and roast. Serve with spiced currants or gooseberry catsup.