Tough meat is improved by braising in a Dutch oven, or a covered pot or saucepan. This process lies, between baking and frying. It is pre-eminently the way to cook bear meat, venison shoulders and rounds. Put the meat in the oven or pot with about two inches of hot water in the bottom, and a bit of bacon or pork (but not for bear). Add some chopped onion, if desired, for seasoning. Cover and cook about fifteen minutes to the pound. A half hour before the meat is done, season it with salt and pepper.

The gravy is made by pouring the grease from the pot, adding a little water and salt, and rubbing flour into it gradually with a spoon.