Venison
Venison is in season all the year, but is most used in cold weather. The cuts are the leg, saddle, loin, fore quarter and steaks. In summer it should have been killed at least ten days before cooking; in winter three weeks is better.
A Minneapolis compilation of old, new and well-tried recipes, 1901 - from amber bouillon to cooking for the sick.
Venison is in season all the year, but is most used in cold weather. The cuts are the leg, saddle, loin, fore quarter and steaks. In summer it should have been killed at least ten days before cooking; in winter three weeks is better.