(Deer of all species, elk, moose, caribou).

Fried Venison

See Page 50.

Broiled Venison

See page 52.

Roast Venisons

See page 53.

Braised Venison

See page 55.

Baked Venison

See page 55.

Boiled Venison

See page 58.

N Tewed Venison

See page 59.

Steamed Venison

See page 60.

Baked Deer's Head

See page 56.

Deer's Brains

Fry them; or boil slowly half an hour.


Remove valves and tough, fibrous tissue; then braise, or cut into small pieces and use in soups or stews.


Soak in cold water one hour. Cut into small pieces, and drop each piece into cold water, as cut. Wash well; then stew, seasoning with onion, celery seed, cloves, salt, pepper.


Carefully remove gall-bladder, if the animal has one—deer have none. Parboil the liver and skim off the bitter scum that rises; then fry with bacon; or put the liver on a spit, skewer some of the caul fat around it, and roast before the fire; or cut the liver into slices 14 inch thick, soak it one hour in cold salt water, rinse well in warm water, wipe dry, dip each slice in flour seasoned with salt and pepper, and fry.

Marrow Bones

Cover ends with small pieces of plain dough made with flour and water, over which tie a floured cloth; place bones upright in kettle, and cover with boiling water. Boil two hours. Remove cloth and paste* push out mar-row* and serve with dry toast.

Milt (Sputn)

Skewer a piece of bacon to it, and hroiL.

Moose Muffle

Boil like pig's head. Add an onion.


Soak for one hour; rinse in fresh water; put in a kettle of cold water, bring to a boil, skim, and simmer two hours, or until tender. A blade of mace and a clove or two improve the gravy; so also Worcestershire sauce.

Venison Sausages

Utilize the tougher parts of the deer, or other game, by mincing the raw meat with half as much salt pork, season with pepper and sage, make into little pats, and fry like sausages. Very good.

Game Pot Pie

Take 1/2 teaspoonful baking powder to l/2 pint of flour, sift together, and add a teaspoonful lard or butter by rubbing it in, also a pinch of salt. Make a soft biscuit dough of this, handling as little as possible and being careful not to mix too thin. Roll into a sheet and cut into strips about 1 1/2 inch wide and 3 inches long, cutting two or three little holes through each to let steam escape. Meantime you have been boiling meat or game and have sliced some potatoes.

When the meat is within one-half hour of being done, pour off the broth into another vessel and lift out most of the meat. Place a layer of meat and potatoes in bottom of kettle, and partially cover with strips of the dough; then another layer of meat and vegetables, another of dough, and so on until the pot is nearly full, topping off with dough. Pour the hot broth over this, cover tightly, and boil one-half hour, without lifting the pot cover, which, by admitting cold air, would make the dough "sad." Parsley helps the pot, when you can get it.


These add zest to a stew or to boiled meat of any kind. Plain dumplings are made of biscuit dough or the batter of dropped biscuit (recipes in chapter on Bread). Drop them into the pot a short time before meat is done. See also page 117.

Bear, Braised

See page 55.