388. Venison - German

Wrap the venison in a cheese cloth and hang in a well ventilated place for five or six days. Place in a deep dish, cover with a quart each of vinegar and sour milk, a clove of garlic, a sliced carrot, a few cloves and pepper corns, and two bay leaves. Baste several times a day for two days. Remove and lard plentifully with bacon or salt pork; sprinkle with salt, pepper and flour and roast in a moderate oven, basting often with fat until done. For the sauce add to half the pan-gravy a pint of sour cream, scraping the sides of the pan well for the flavoring. Serve with noodles (No. 468). Saddle of mutton, with fat removed, or Belgian hare can be cooked in the same way.