To Stew a Shoulder of Venison

Ingredients

• 1 shoulder of venison
• cayenne
• salt
• mace
• very small proportion allspice
• fat of a loin of well-fed mutton
• as much as will nearly cover the joint good stock made with equal parts of beef and mutton
• 1 glass or more claret or port wine
• rice-flour
• Espagnole sauce
• eschalots, ham, and carrot

Instructions

1. Bone the venison shoulder following the directions for a shoulder of veal or mutton.
2. Flatten it on a table and season well with a mixture of cayenne, salt, pounded mace, and a very small proportion of allspice.
3. Lay thin slices of the fat of a loin of well-fed mutton over the seasoned meat.
4. Roll and bind the joint tightly.
5. Lay the bound joint into a vessel nearly of its size and pour over it as much good stock made with equal parts of beef and mutton as will nearly cover it.
6. Stew as slowly as possible for three hours to three and a half hours or longer, should the joint be very large.
7. Turn the joint when it is half done.
8. When cooked, dish the venison and serve with a good Espagnole made with part of the gravy in which it has been stewed, or alternatively thicken the gravy slightly with rice-flour mixed with a glass or more of claret or port wine, and season properly with salt and cayenne.