Venison Stewed

Cut into small steaks; make a dressing as for duck, with breadcrumbs, onion, butter, pepper, and salt, thyme (or pork instead of butter, if preferred), and spread upon each steak; then roll and tie; then put into boiling water and stew; thicken the gravy with flour.

Broiled Venison Steak

Broil quickly over a clear fire, and, when sufficiently done, pour over two tablespoonsfuls of currant jelly melted with a piece of butter. Pepper and salt to season. Eat while hot, on hot plates.

How To Cook Venison

Broil as you would a beefsteak, rare. Have ready a gravy of butter, pepper, and salt, and a very little water. Heat the gravy without boiling it. Score the steak all over, put it in the gravy and cover tight; keep hot enough to steam the meat, and send in a covered dish to table.