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Roasted Venison

The loin, haunch, saddle or shoulder of venison may be roasted. After the piece has been carefully trimmed and freed from hairs, wipe it with a wet towel, season it with pepper and salt, cover it with several thicknesses of buttered paper, or with a paste made of flour and water, to retain its juice, place it in the oven and roast it twenty minutes for each pound of meat. Take off the paste or paper and quickly brown the venison. If a frothy appearance is desired, dredge the meat with flour, and baste it with butter before browning it. Serve very hot with red currant jelly.