VENISON

the flesh of all kinds of deer. That of plump, forest-fed animals is considered the choicest. Stall-fed venison is usually poor and coarse. The buck is generally best from May to September, and the doe from September to December. The animal should be at least five years old.

The meat is improved by moderate hanging, but care must be taken to see that it is not so old as to be stale. The vein in the neck should be bluish, not green or yellow, and there should be no offensive smell under the kidneys. Either of these defects indicates staleness. The retailer's wisest policy is to buy it as fresh as possible. On receipt, it should be wiped dry, dusted with a floury cloth and hung, cut-end up, in a cool, airy place. If to be kept for any considerable length of time, it is advisable to dust with powdered ginger instead of flour. If "musty" when purchased, it should be immediately washed with lukewarm water, or lukewarm milk and water, wiped dry and dusted with powdered ginger.

The accompanying diagram illustrates the generally accepted method of cutting up a side of venison: 1-Leg; 2-Loin; 3-and 4-Neck; 5-Breast; 6-Shoulder.

A "haunch" of venison consists of the hindquarters-the leg and loin (Nos.1 and 2). The best neckpiece is No. 4. The head and feet make excellent soup.

added by the pass

Recipes that use venison

31 dishes across the Historical Foodie library call for venison.

The Epicurean · 26

No. 111 To Cut Fat Pork for Larding Maniere de Tailler le Lard Pour Piquer
No. 114 Cooked Marinade Marinade Cuite
No. 2050 Boar Saddle and Quarter—Roasted Selles et Quartiers de Sanglier Rotis
No. 2167 Venison. Antelope. Deer Chevreuil. Antilope. Daim
No. 2169 Rack of Venison, Roasted Colbert Sauce Carre de Chevreuil Roti, Sauce Colbert
No. 2171 Venison Cutlets a la Cauchoise Cotelettes de Chevreuil a la Cauchoise
No. 2172 Venison Cutlets a la Financiere Cotelettes de Chevreuil a la Financiere
No. 2174 Venison Cutlets, Tomato Parisian Sauce Cotelettes de Chevreuil, Sauce Tomate Parisienne
No. 2175 Venison Cutlets with Chestnut Puree Cotelettes de Chevreuil a la Puree de Marrons
No. 2176 Epigrammes of Roebuck, Marinade Sauce with Truffles Epigrammes de Chevreuil, Sauce Marinade aux Truffes
No. 2178 Roebuck—Haunch or Quarter—a la Bouchard Hanche ou Quartier de Chevreuil a la Bouchard
No. 2179 Roebuck—Haunch or Quarter—a la Lytton Hanche ou Quartier de Chevreuil a la Lytton
No. 2180 Jugged Venison Civet de Chevreuil
No. 2183 Roebuck, Leg Of, a la Francatelli Cuissot de Chevreuil a la Francatelli
No. 2184 Minced Venison Emince de Chevreuil
No. 2186 Saddle of Venison a l'Athalin Selle de Chevreuil a l'Athalin
No. 2188 Saddle of Venison a la Morton Selle de Chevreuil a la Morton
No. 2191 Saddle of Venison, Gastronome Selle de Chevreuil, Gastronome
No. 2194 Saddle of Venison—Roasted Selle de Chevreuil Rotie
No. 2248 Crepine and Sausages of Venison Crepine et Saucisses de Chevreuil
No. 2301 Venison Hash, American Style and with Poached Eggs Hachis de Chevreuil a l'Americaine et aux Oeufs Poches
No. 2460 Chaudfroid of Fillets of Redhead Duck and Venison Chaudfroid de Filets de Canard Tete Rouge et de Venaison
No. 2573 Saddle of Venison a la Harder Selle de Chevreuil a la Harder
No. 3327 Apple Tartlets Tartelettes aux Pommes
No. 379 Puree of Chicken, Partridge, Grouse or Roebuck Puree de Poulet, Perdreau, Tetras ou Chevreuil
No. 455 Currant Sauce, with Red Wine, Port Wine, California Wine, White Wine and White Currants Sauce Groseilles au vin de Bordeaux, au vin de Porto, au vin de Californie, au vin Blanc et aux Groseilles Blanches

VENISON

Recipes that use venison

The Epicurean · 26

365 Dishes of All Nations · 5