Roasted Fillet Of Venison

Lard the fillet of venison with narrow strips of bacon, trimming it neatly; put it in a basin with one onion, stuck with three cloves, a bunch of sweet herbs, a little black pepper, and cover with equal quantities of white wine and vinegar; allow it to soak for two days. At the end of that time roast the fillet in a hot oven, basting it continually with the marinading stock. When cooked place the fillet on a hot dish, mix a little of the basting-liquor with some poivrade sauce, and serve it in a sauce-boat with the fillet.

Fillet Of Venison, St. Hubert

Lard with strips of bacon, some thick slices cut from a fillet of venison. Place a lump of butter in a saucepan; then put in the slices of venison, a bunch of sweet herbs, salt and pepper, and cover them with red wine and stock in equal quantities. Stew the venison by the side of the fire, then stir in a little brown thickening, and add a lump of sugar and some sliced gherkins. When cooked, turn the venison onto a hot dish, and serve it without delay.

Roasted Forequarter Of Venison

Bone the venison, beat it well and rub it with salt. Prepare a paste of flour, eggs, a pinch of salt, and a small quantity of water, and leave it in a cool place for an hour; then roll it out thinly, cover it with slices of bacon, place the venison on the bacon, sprinkle some salt and pepper over it, and wrap it up. Dampen the edges of the paste with water, and press them firmly together, wrap in a sheet of buttered paper, and roast it in a hot oven on a baking pan. Fifteen minutes before taking the venison up, remove the paper and paste. When cooked take the joint carefully off the pan, place it on a hot dish, and serve with red currant jelly, and a sauceboatful of poivrade sauce.

Jugged Venison With Poivrade Sauce

Take two and one-half pounds of venison, the lower part if possible, as the lean parts are preferable, and cut it into small square pieces; place these in an earthenware jar with one sliced onion, one-half bunch of parsley roots, a sprig of thyme, two or three bay leaves, a dozen whole peppers, two pinches of salt, one-half pinch of pepper, and one-half wineglassful of vinegar. Allow them to marinade for twelve hours. Drain off the juice, put the venison into a sautepan with one ounce of clarified butter, and cook for ten minutes; then add three tablespoonfuls of flour, stirring it well while adding. Moisten with one and one-half pints of broth, also the marinade liquor well strained. Season with one pinch of salt, and half a pinch of pepper, and cook for forty minutes longer. Arrange the civet on a hot dish, sprinkle over a little chopped parsley, and serve.

Roast Leg Of Venison

Remove the dry skin from the leg, wipe it with a damp cloth, and cover it with a flour and water paste. Put the venison in a baking tin and roast it in a very hot oven. Baste the meat continually, cook it for about an hour and a half, then remove the paste, coat it with butter, and sprinkle it well with flour. Cook for one hour longer, basting it frequently with butter, salt and flour. When cooked place the venison on a hot dish, and serve it with a sauceboatful of game-sauce. The above mentioned time is intended for a leg weighing about fifteen pounds.

Roasted Venison

The loin, haunch, saddle or shoulder of venison may be roasted. After the piece has been carefully trimmed and freed from hairs, wipe it with a wet towel, season it with pepper and salt, cover it with several thicknesses of buttered paper, or with a paste made of flour and water, to retain its juice, place it in the oven and roast it twenty minutes for each pound of meat. Take off the paste or paper and quickly brown the venison. If a frothy appearance is desired, dredge the meat with flour, and baste it with butter before browning it. Serve very hot with red currant jelly.