Venison, like mutton, should be well hung in a cold, dry-place, - in winter, at least two weeks; in warmer weather, one week. The meat should be of fine grain and nicely covered with fat. If the venison is young, the hoof will be but slightly opened; if old, wide open.

Haunch Of Venison Roasted

Wipe the venison well with a towel dipped in warm water. Leave the hoof and four or five inches of skin or hair on the lower part of the leg. Lard the haunch thickly with salt pork. If you have no larding-needle, make slight incisions with a small knife, about an inch and a half apart, and put a small piece of salt pork in each incision. It may be roasted without larding, but as the meat is naturally dry, it is certainly a great improvement. Fold a piece of coarse muslin into three or four thicknesses, wide enough to cover the hoof and hair. Dip this in cold water, and bind it around the hoof and hair, tie, envelop this in several thicknesses of buttered letter paper, and tie tightly. This is to prevent the hair and hoof from changing color. If your haunch is large, the cloth may require a second or third wetting. Now place it before a brisk fire, or in a very hot oven, and roast fifteen minutes to every pound, basting every ten minutes at first with melted butter, and afterwards with its own drippings. When half done, season with a teaspoonful of salt and a few dashes of black pepper. When done, unwrap the hoof, and dish. Add two tablespoonfuls of flour to the fat in the pan in which it was roasted, stir until brown, add one pint of good stock, stir constantly until it boils; take from the fire, add one tablespoonful of currant jelly and one of sherry, season with salt and pepper to taste. Serve in a boat. Currant jelly and' water-cress should accompany this dish.

Saddle Of Venison Roasted

Saddle and shoulder may be roasted the same as the haunch. As they cannot so well be larded, cover them with several thicknesses of buttered paper while roasting, to prevent the juices from drying out.

Venison Steaks Broiled

Steaks are usually cut from the leg or haunch. As it requires but a very short time to broil them, and they are not good unless very hot, see that everything and everybody is ready before broiling. Now put the dish in which they are to be served over a kettle of boiling water to heat; put in it a piece of butter the size of a walnut, a quarter-teaspoonful of salt, two tablespoonfuls of port wine, and a tablespoonful of currant jelly. Grease the bars of the gridiron with suet, lay the steaks on it, and broil over a clear, hot fire, turning almost constantly. If your steaks are a half-inch thick, eight minutes will broil them. Put them in the heated dish, and turn them in the mixture once or twice. Serve immediately on heated plates. The quantities given are for two steaks.

Vension steaks may also be broiled and served the same as beefsteaks, with a simple dressing of salt, pepper and butter.

Venison Cutlets

Trim the cutlets nicely. Put them in an earthen vessel, and cover with a marinade made as follows: To every pound of venison allow four tablespoonfuls of vinegar, four of claret, two bay leaves, one small onion sliced, sprig of parsley, four whole cloves, and a blade of mace; mix, and put into a porcelain kettle, stand over a brisk fire, give one boil and pour over the cutlets. Let stand until next day, turning them three or four times. Next day wipe and lard them, and broil over a quick fire. Serve with the same sauce as Vension Steaks.

These may also be broiled and served with brown sauce.

Ragout Of Venison

Ragout of venison may be made the same as Ragout of Beef, using venison instead of beef, adding one gill of port wine and one tablespoonful of currant jelly to the sauce after you take it from the fire.

Sour Stew

This can be made from the bones and meat, after the steaks, haunch, etc., have been taken off. Cut two pounds of meat into pieces about an inch square. Put a quarter-pound of sliced bacon in a frying-pan, and try out all the fat. Dredge the meat thickly with flour, and brown it in the bacon fat. Take it out with a skimmer and put it in a stewpan. Add two tablespoonfuls of flour to the fat in which the meat was browned, mix well, and brown; add one pint of boiling water, stir constantly until it boils, and pour it over the meat. Cover it, and let simmer gently one hour. Now add one small onion sliced, one bay leaf, one tablespoonful of chopped parsley, a thin paring of lemon peel, a teaspoonful of salt, a tablespoonful of Worcestershire sauce, and let simmer one hour longer. Take from the fire, add a tablespoonful of vinegar, and serve.

Venison In A Chafing-Dish

Put a piece of butter, the size of a walnut, in your chafing-dish; and, when hot, put in the steak. When brown on one side, turn and brown on the other, and add a quarter-teaspoonful of salt, a tablespoonful of currant jelly, two tablespoonfuls of sherry, and a little black pepper. Cover the dish; let all heat together about two minutes, and serve.

How To Cure Venison Hams

These may be cured exactly the same as ordinary pork hams. They are usually eaten chipped, but they are delicious frizzled the same as dried beef.

Buffalo Steaks

Buffalo steaks are broiled precisely the same as beefsteak, seasoning only with butter, salt, and pepper. Buffalo meat may also be roasted or stewed.