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Simple Venison Cooking Recipe

Below is the quick and easy cooking recipe for Venison.

The haunch of buck will take about 3 hours and 3 quarters roasting. Put a coarse paste of brown flour and water, and a paper over that, to cover all the fat; baste it well with dripping, and keep it at a distance, to get hot at the bones by degrees. When near done, remove the covering, and baste it with butter, and froth it up before you serve the Venison. Gravy for it should be put in a boat, and not in the dish (unless there be none in the venison), and made thus: cut off the fat from 2 or 3 pounds of a loin of old mutton, and set it in steaks on a gridiron for a few minutes, just to brown one side. Put them in a saucepan with a quart of water, cover quite close for an hour, and gently simmer it. Then uncover, and stew till the gravy be reduced to a pint. Season only with salt.


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