Venison

This meat is in season throughout the year. It requires less care in curing than other meats. Venison is usually kept several days before cooking. The time, however, varies with the season and climate. If slightly tainted before using, the process of putrefaction may be checked by a free use of freshly powdered charcoal. Black pepper is useful to protect from flies; dust thoroughly with ft, and wipe off any moisture that may gather while hanging.

When venison is young, the fat is clear and white, and of considerable thickness, while the lean should be a dark red. The cats are about the same as mutton. A saddle of venison is a favorite roast, loin or haunch coming next.

Hares And Rabbits

The marks of a young hare are smooth, sharp claws, ears that tear readily and a narrow cleft in the lip. With the exception of this last the same tests will apply to the choice of rabbits. They should be kept some time before cooking, especially hares.