Page:Meier - The Art of German Cooking and Baking.djvu/122



Game must not be soaked in water and it should be washed only when necessary and then quickly dried. The flavor of game depends greatly on its preparation, the latter makes it one of the finest dishes. Game ought to be fried and roasted; boiled game is never as savory.

Butter, bacon and cream are the best fats in which to fry game. Sweet-sour victuals are best to serve with game as: Red cabbage, apple sauce, currant jelly and Cumberland sauce.

1 saddle of venison

Salt

1 pinch of pepper

Bacon for larding

1 pt of sour cream, good measure

1 tsp. of lemon juice

1½ tbsps. of flour

½ cupful water

½ lb. of butter

Preparation: The deer, fawn or doe must hang in its skin a few days before it is cooked. The neck is cut off. The ribs are chopped off if they are too long. The skin is taken off, the meat pounded and larded closely with bacon strips; place a thin slice of bacon under the fillets. Fry the venison on both sides with part of the ½ lb. of butter, put the rest of the butter into the pot or pan and roast the meat 45 minutes, basting frequently with the sour cream. The roast should be pink inside and very juicy. Put it on a hot platter and prepare the gravy.

Stir the flour into the frying butter, brown it a few minutes, add the water, cook 5 minutes and add the lemon juice, then strain.

Remarks: The remnants of this venison may be utilized in a soup. Fry them with some butter or lard and soupgreens and a tablespoonful of flour, add water and cook slowly for two hours. For directions refer to No. 63 and 64 under Soups, Chapter 1.