Stewed Venison

Ingredients

• A shoulder of venison
• a few slices of mutton fat
• 2 glass port wine
• pepper and allspice to taste
• 1-1/2 pint weak stock or gravy
• 1/2 teaspoonful whole pepper
• 1/2 teaspoonful whole allspice

Instructions

1. Hang the venison till tender;
2. take out the bone, flatten the meat with a rolling-pin, and place over it a few slices of mutton fat, which have been previously soaked for 2 or 3 hours in port wine;
3. sprinkle these with a little fine allspice and pepper, roll the meat up, and bind and tie it securely.
4. Put it into a stewpan with the bone and the above proportion of weak stock or gravy, whole allspice, black pepper, and port wine;
5. cover the lid down closely, and simmer, very gently, from 3-1/2 to 4 hours.
6. When quite tender, take off the tape, and dish the meat;
7. strain the gravy over it, and send it to table with red-currant jelly.
8. Unless the joint is very fat, the above is the best mode of cooking it.