Venison was preferred above all other meat as a feast-day roast. It is inclined to be dry, as meat from wild animals has less fat than meat from domestic animals, so it is best if it is marinated before roasting.
Mix together in a saucepan all the ingredients for the marinade and boil for 20 minutes. Leave to get cold. Lay the venison in the marinade and keep in a cool larder for 24 hours. From time to time turn the meat and spoon the marinade over it.
Remove the meat from the marinade and roast it in a fairly hot
When the meat is cooked, remove it from the pan and keep hot. Pour off all but
©1980 The Estate of Elizabeth Ayrton