Home › Meats and Entrees › Venison

Venison

(Hunter's recipe.) Butter a large sheet of clean paper, and sprinkle it with salt. Spread a paste of flour and water over a board, and wrap the saddle of venison in it, then cover it closely with the paper, tying it to keep it in place. Put it in an earthen dish with 1/2 cup of butter and a glass of port wine, and baste it often while cooking, adding hot water if too dry. It ought to cook slowly, long enough to be tender. Ten minutes before serving, take off the paper and paste, sprinkle the meat with flour, and let it brown. Serve with a sauce of bread-crumbs called panada.