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Red Deer Venison

In suitable weather red deer venison should hang three weeks before it is used and should in all respects be cooked like ordinary venison (which see). The flesh of the red deer is highly prized by some epicures, though others consider it strong and coarse in flavour. This is, of course, a matter of taste, but whatever may be the opinion of sportsmen, ordinary housekeepers will be wise to choose well-fed buck venison rather than that of the red deer.