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Roasted Fillet of Venison

Lard the fillet of venison with narrow strips of bacon, trimming it neatly; put it in a basin with one onion, stuck with three cloves, a bunch of sweet herbs, a little black pepper, and cover with equal quantities of white wine and vinegar; allow it to soak for two days. At the end of that time roast the fillet in a hot oven, basting it continually with the marinading stock. When cooked place the fillet on a hot dish, mix a little of the basting-liquor with some poivrade sauce, and serve it in a sauceboat with the fillet. Fillet of Venison, St. Hubert.

Lard with strips of bacon, some thick slices cut from a fillet of venison. Place a lump of butter in a saucepan; then put in the slices of venison, a bunch of sweet herbs, salt and pepper, and cover them with red wine and stock in equal quantities. Stew the venison by the side of the fire, then stir in a little brown thickening, and add a lump of sugar and some sliced gherkins. When cooked, turn the venison onto a hot dish, and serve it without delay.