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Venison, Choosing Of

The lean of venison should be dark and finely-grained; the fat should be thick, firm, clear, and white. The greater quantity of fat there is the better will be the quality of the meat. Like mutton, venison should have attained a certain age before it is killed, or it will not have acquired its true flavour; still, it ought not to be old. The age of the venison may be known from the cleft of the hoof, which is always left on: if this is small and smooth, the animal is young.