Roast Venison

Venison is lean, so you need to add fat. The original recipe, which appears in Dorothy Allhusen’s A Book of Scents and Dishes, calls for larding the meat well. This technique was done by using a larding needle to weave long, narrow strips of fat throughout the roast. Because not everyone has such a nifty tool today, the larding has been replaced here with bacon slices, which are laid over the meat. While larding would still have been