Venison (My own Recipe)

Ingredients

• 1 saddle venison
• fat bacon
• 1 good piece butter
• 1 spoonful lard or fat
• 1 little water
• 1 tumbler dark wine
• 1 little vinegar
• 1 dessertspoonful flour
• buttered paper

Instructions

1. Remove the outer skin and the thin white fleece underneath from the venison saddle.
2. Cut firm fat bacon into equal strips and lard the venison using either a larding-needle or pointed knife.
3. Place the venison in a flat Dutch baking-pot with a good piece of butter and a spoonful of good lard or fat, add a little water, and position the joint upper side down.
4. After one hour, place some wood-coals on the cover of the pot.
5. Baste the joint well and roast until a nice brown.
6. Half an hour before serving, pour over the meat a tumbler of dark wine and a little vinegar with a dessertspoonful of flour mixed in them.
7. Stir the gravy well to create a nice glaze and impart good flavour.
8. If roasting in an oven instead, cover the joint with buttered paper and baste frequently.