Home › The Principles of Cookery › Venison, Shoulder of, Roast

Venison, Shoulder of, Roast

Be careful that the shoulder of venison is not separated from the neck till the buck is cold and stiff, otherwise the appearance of both joints will be spoilt. Let the shoulder hang in a cool, airy situation as long as it can be kept untainted. Examine twice a day, and wipe away any moisture that may appear. Cover all over with thin slices of mutton fat. It is important that this should be done, because the meat has none of its own. Wrap it in greased paper, then in a stiff flour-and-water paste, and afterwards in greased paper again. Hang it before a sound, clear fire, roast, and serve like a haunch, with the same accompaniments. The flour and water paste is sometimes omitted; the slices of mutton fat should never be. Time to roast a shoulder of venison, about an hour and three-quarters. Probable cost of venison, very uncertain.