No. 2—LEG OF VENISON.
Quantity for 6 Persons.
- 1 leg of venison, 3½ to 4 lbs.
- Salt
- ¼ lb. of butter
- ½ qt. sour cream
- ⅛ lb. of bacon cut in wide, thin slices, for lining the pan
- 1 tbsp. of flour
- ½ cup of water
- ⅛ lb. bacon strips
Preparation: The meat is pounded on both sides, washed, dried, skinned and larded with bacon. The joint of the leg is chopped. Scald the leg with a pint of boiling water and place it into the hot butter in the roasting pan, brown it on both sides, then place the bacon slices on the bottom of the pan and the leg of venison on top of them, roast in the oven for one hour, basting it often with spoonfuls of cream.
The Gravy: After the leg of venison is done, stir the flour into the drippings, brown it for 2 minutes, then add the water, cook for 5 minutes and strain.
Remarks: With a tablespoonful of red wine you can improve the gravy. If you wish to have the meat rare, allow ¾ hour for roasting. Add or subtract some of the time for frying according to the size of the piece of venison.
No. 3—VENISON CUTLETS.
- 2½ lbs. of venison from back or loin
- Salt
- Scant ⅛ lb. of butter
For the Gravy.
- ⅛ lb. of butter
- 3 tbsps. of flour
- 1 qt. of water
- ¼ pt. of Madeira
- Some soup greens
- 1 pinch of sugar
- Salt
- 1 clove
- 1 tsp. of meat extract
- ½ tsp. of lemon juice
- 1 pinch of pepper