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Venison, Potted

Place the venison in a pan, pour red wine over it, add to it a pound of butter; put a paste over the pan, and set it in the oven to bake. When done enough, take the meat out of the gravy, beat it well with the butter that has risen to the top, add more if necessary, season with salt, pepper, and pounded mace. Put the venison into pots, set them for a few minutes in the oven; withdraw them, wait till they are cold, and then cover their contents with clarified butter.