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How to Roast Venison
Appears in
Published 1972
The best-eating venison is stripped of all fat which isn’t edible. For roasts, keep meat from drying out by larding with salt pork or bacon before cooking.
Ripen meat—hang at least 4 days to 2 weeks. If the deer is full grown, meat should be marinated.
To make marinade, chop 1 onion, 1 carrot and branch of celery. Make bouquet in cheesecloth of parsley, thyme, bay leaf and a few whole cloves. Cook 1 to 2 minutes in hot fat or salad oil, then add 1 c. vinegar. Bring to boil, and simmer about 20 minutes. Strain; then cool. Pour over venison.
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