Venison

Ingredients

• 1 side of venison
• fat bacon (as big as the top of your finger, 3-4 inches long)
• pepper
• coarse sea salt
• cloves
• nutmeg
• fresh butter
• 3-4 bay leaves
• beef suet (finely shredded)

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Bone the side of venison and remove all sinews.

2. Cut the venison into square collars of your desired size.

3. Lard the collars with fat bacon.

4. Season with pepper, coarse sea salt, cloves, and nutmeg.

5. Roll up the collars and tie them tightly with coarse tape.

6. Place them in deep pots with seasoning at the bottom, fresh butter, and bay leaves.

7. Add remaining seasoning and butter on top, then cover with finely shredded beef suet.

8. Seal the pots with coarse paste and bake at 300°F (150°C) for 4-5 hours.

9. Remove from the oven and let stand briefly.

10. Drain the venison from the gravy and clarify the fat by adding more butter and heating over a slow fire.

11. Skim the clarified butter and prepare pots for each collar.

12. Add a little seasoning and some clarified butter at the bottom of each pot.

13. Place the venison in the pots and fill with clarified butter, ensuring it is an inch above the meat.

14. Once thoroughly cold, tie down with double paper and place a tile on top.