Fresh meat that is tender enough to escape the boiling pot or the braising oven should either be broiled or roasted before a bed of clear, hard coals. Both of these processes preserve the characteristic flavor of the meat and add that piquant, aromatic-bitter "taste of the fire" which no pan nor oven can impart. Broil when you are in a hurry, but when you have leisure for a good job, roast your meat, basting it frequently with drippings from the pan below, so as to keep the surface moist and flexible and insure that precise degree of browning which delights a gourmet.
For broiling, cut the meat at least an inch thick. Only tender pieces are fit for broiling. Venison usually requires some pounding, but don't gash it in doing so. Have a bed of bright coals free from smoke, with clear flaming fire to one side. Sear outside of meat by thrusting for a moment in the flame and turning; then broil before the fire, rather than over it, so as to catch drippings in a pan underneath. Do not season until done. A steak 1 inch thick should be broiled five minutes, 1% inches ten minutes, 2 inches twenty minutes. Serve on hot dish with drippings poured over, or buttered.
To broil enough for a party, when you have no broiler, clean the frying-pan thoroughly and get it almost red hot, so as to seal pores of meat instantly. Cover pan. Turn meat often, without stabbing. A large venison steak will be done in ten minutes. Put on hot dish, season with pepper and salt, and pour juices over it. Equal to meat broiled on a gridiron, and saves the juices. To broil by completely covering the slice of meat with hot ashes and embers is a very good way.
To grill on a rock, take two large flat stones of a kind that do not burst from heat (not moist ones), wipe them clean of grit, place them one above the other, with a few pebbles between to keep them apart, and build a Are around them. When they are well heated, sweep away the ashes, and place your slices of meat between the stones.
Before broiling fish on an iron they should be buttered and floured to prevent sticking; or, grease the broiler.