The art of German cooking and baking

Leg of deer, doe or reindeer may be carved like a leg of veal. From the leg, remove first the skin and membrane and you will recognize the parts called the fricandeaux. On top of the leg lies a flat piece, on the side of it a piece that has the shape of a small fillet. These pieces may be used for fricassee or they may be filled and roasted. You may leave these pieces on the leg and lard and roast it with them. The tail end is chopped off, chopped in small pieces, and with the last ribs which are attached to it, a soup is cooked. Remarks : All uncooked game keeps in vinegar or milk. — 119 — No. 7— SADDLE OF VENISON. Quantity for 14 — 16 Persons. 1 saddle of venison, 8 to 10 lbs. 2 tbsps. of white wine Salt 6 pepper-corns % lb. of butter 2 cloves % lb. of bacon for larding 2 tbsps. of flour 1 pt. sour cream 1 cup of water 1 tsp. of lemon juice 1 tsp. of meat extract, if necessary Preparation: The joints are chopped in several places so the meat lies flat in the pan, then it is skinned, washed, larded well, salted and fried on both sides in the hot butter ; then put into the oven with all the spices and left to roast for 2 to 3 hours, basting frequently with the sour cream. For the gravy, stir in the flour, brown it a little, then add the water and cook with the roast for 15 minutes. Strain the gravy and if the color is too light, add the meat extract. No. 8— LEG OF VENISON. Quantity for 14 — 18 Persons. 1 leg of venison, 10 lbs. 1 pt. of sour cream Salt 2 tbsps. of flour 6 pepper-corns 1 cup of water 2 cloves 1 tsp. of lemon juice % lb. of butter 2 tbsps. of white wine % lb. of bacon for larding Preparation: The preparation is the same as described in No. 7, only the time for frying is longer, from 3 to 3% hours. Remarks : If the meat is from an old animal, it is best to keep it in milk, wine or vinegar for 2 to 3 days. No. 9— ANOTHER FORM OF LEG OF VENISON. Quantity for 14 — 18 Persons. 1 leg of venison, 10 lbs. Some melted butter . Salt Rolled out bread dough 1 sheet of paper For the Gravy. % lb. of butter and 3 pepper-corns % lb. of drippings 2 tbsps. of flour Salt Bouillon cooked from remnants 1 clove 1 tumblerful of port wine Preparation : The meat is skinned, the bone trimmed out, washed and salted. A sheet of paper buttered or brushed with fine salad oil, is wrapped around the meat, then it is enveloped in a layer of white bread dough. Heat 1/4 lb. of drippings and 1/4 lb. of butter, place the leg of venison into it and roast for — 120 — 5 to 5y2 hours, basting it often. Remove paper and crust, When done, and brush the meat with gravy. The gravy is prepared by browning the flour in the drippings, adding all the spices, the port wine, and the bouillon, then cooking it well. If the gravy is too greasy, skim it off and strain before serving. Currant jelly or apple sauce is served with this meat. No. 10— CHOPPED STEAK OF GAME. Deer, Doe, Boar or Wild Rabbit Meat is Used. Quantity for 6 Persons. 3 lbs. of meat Salt % lb. of bacon 1 pinch of pepper Va lb. butter Scant % lb. of butter for frying For the Gravy. 1 tbsp. of flour 1 tsp. of lemon juice 3 tbsps. of cream % cup of water 1 tbsp. of capers Preparation: The membrane and tendons are removed from the meat, then it is dhopped or ground fine together with the bacon and mixed well with % lb. of butter, salt, pepper and shaped into steaks. The other portion of butter is heated and in this the steak is fried 10 minutes on the stove, basting and turning often. Put it on a hot platter and prepare the gravy. If there is too much drippings left, take some out, stir in the flour, brown a few minutes, then add all the ingredients and cook well, pour it over the steak, serve immediately. No. 11— COLD GAME PIE. Made From Deer, Doe, Boar or Rabbit Meat. A good way to utilize the remnants of game roasts. Quantity for 6 Persons.