Build a fire in a hole in the ground. When it has burned to a good bed of coals put in the deer's head, neck downward, with the skin on but the eyes and brains removed. Cover with green grass or leaves, coals and earth, and build a new fire on top of all. In about six hours exhume the head, remove the skin, and the baking is complete. This method of baking applies as well to the head of any animal.
Forequarter of Venison.
This portion is always tough, but may be utilized by stewing it, or making it into
Venison Sausages.
Chop up pieces of the forequarter, mix with half as much chopped salt pork, season with pepper and salt, make into balls, and fry.
Stuffed Shoulder of Venison.
If you are very "swell" campers-out, and have some port or Madeira wine with you, you may stew the shoulder of venison in the following manner: Extract the bones through the under side and make a stuffing as follows: Chop up suet very fine, and mix it with bread crumbs, in the proportion of half a pint of suet to a quart of breadcrumbs. Moisten this with wine, season with pepper and allspice and fill the holes from which the bones were taken. Bind firmly in shape with strips of clean cloth, put in a large saucepan with part of a gravy made by boiling the trimmings of the venison; add to this a glass of port or Madeira wine and a little black pepper. Cover tightly and stew very slowly three or four hours, according to the size. It should be very tender when done. Remove the strips of cotton cloth with care, dish, and, when you have strained the gravy, pour it over the meat.