Venison

Venison in any form does not often find its way to ordinary dinner tables in this country, but when it does it is usually a haunch of venison from a fallow deer. Roe deer (chevreuil) are more commonly eaten in France, and portions of that animal are normally larded and marinaded a long time before roasting. The flesh of fallow deer has a thick outer coating of hard white fat which is esteemed by venison eaters, and haunch or neck should be hung for a considerable time so that its flavour may develop away from the taste of mutton towards the more interesting taste of game. Venison which has not been sufficiently hung is very tough.