Remarks: Potato dumplings are nice with venison ragout.
No. 6—TO CARVE A LEG OF VENISON.
Leg of deer, doe or reindeer may be carved like a leg of veal. From the leg, remove first the skin and membrane and you will recognize the parts called the fricandeaux. On top of the leg lies a flat piece, on the side of it a piece that has the shape of a small fillet. These pieces may be used for fricassee or they may be filled and roasted. You may leave these pieces on the leg and lard and roast it with them. The tail end is chopped off, chopped in small pieces, and with the last ribs which are attached to it, a soup is cooked.
Remarks: All uncooked game keeps in vinegar or milk.
No. 7—SADDLE OF VENISON.
Quantity for 14–16 Persons.
- 1 saddle of venison, 8 to 10 lbs.
- Salt
- ¾ lb. of butter
- ¼ lb. of bacon for larding
- 1 pt. sour cream
- 1 tsp. of lemon juice
- 2 tbsps. of white wine
- 6 pepper-corns
- 2 cloves
- 2 tbsps. of flour
- 1 cup of water
- 1 tsp. of meat extract, if necessary
Preparation: The joints are chopped in several places so the meat lies flat in the pan, then it is skinned, washed, larded well, salted and fried on both sides in the hot butter; then put into the oven with all the spices and left to roast for 2 to 3 hours, basting frequently with the sour cream.
For the gravy, stir in the flour, brown it a little, then add the water and cook with the roast for 15 minutes. Strain the gravy and if the color is too light, add the meat extract.
No. 8—LEG OF VENISON.