Venison. Antelope. Deer

The animal should be chosen at the age of eighteen months to two years and half, in order to have it savory and tender. The flesh is then excellent, however its quality depends principally upon its place of abode. Those with brown hair are better than those with red. Males over three years of age are unfit to eat in certain months of the year.

The meats of the kid or doe are also excellent after they have attained the age of nine or ten months. The parts generally used are those from the saddle, leg, baron (see mutton, Fig. 334, for the cuts), quarter, haunch, hip, cutlets and the racks from the fifth rib by the neck as far down as the tenderloin, the shoulders, tenderloins and breast. The saddle tenderloin and rack are larded. The haunch and quarters are marinated from two to ten days and are also larded, but if very fresh and tender venison is eaten without being marinated.