Best Way Of Cooking Venison

Cut your venison in rather thin slices, pound them, lay them on a dish, and send them to the table. Have a chafing-dish on the table, lay some of the slices of venison in the pan of the chafing-dish, throw on a little salt, but not so much as for other meat, a lump of butter, and some currant jelly, put the cover on the dish, let it remain a minute or two, take off the cover, turn the slices of meat, place it on again, and in two or three minutes more the venison will be sufficiently cooked. Each person at the table adds pepper to suit the taste. Some prefer venison cooked without currant jelly.

Venison Steaks

Cut your venison in slices, pound it, and having heated your gridiron, grease the bars and place the meat on it. Broil the venison very quickly over clear coals, and as soon as it is done put it on a dish, season with pepper and salt and plenty of butter. Send it to the table immediately. Serve it with currant jelly. The plates should be warm.

Hash Of Cold Venison

Cut the meat from the bones; crack the bones and put them into a saucepan with the trimmings, with barely enough water to cover them; stew till the water is reduced one half; strain the liquid, and add some pieces of butter rolled in flour, and some currant jelly. As soon as it boils add the venison, which should be cut in small pieces. In five minutes it will be ready to serve.

A Hash Of Cold Venison

Cut the cold venison into thin slices. Then make a gravy by stewing the bones and trimmings, which should be seasoned with some whole grains of pepper and salt; thicken it with a piece of butter rolled in flour. When hot add a glass of port wine and a small glass of currant jelly; then put in the slices of venison and simmer them slowly for a few minutes. Serve with toasted bread around the dish.

A Nice Pie From Cold Venison

Cut the venison into small squares and season it with grated numeg, pepper, and salt; line the sides and edges of a dish with puff paste, lay in the meat, and add half a pint of rich gravy, made with the trimmings of the venison; add a glass of port wine, and the juice of half a lemon; cover the dish with the paste and bake. Pour a little more gravy into the pie when it comes from the oven. Good either hot or cold.

A Nice Stew From Cold Venison

Make a gravy from the fragments and bones, and add, if convenient, a little mutton gravy. Let this simmer; then skim and add browned butter thickened with flour, some catchup, a little claret, if approved, and a spoonful of currant jelly. Squeeze in a little lemon; give a boil, and then while simmering add the pieces of venison thinly sliced. Garnish with cut pickles; or with slices of lemon, and fried bread.