Venison is one of the most easily digested meats. It may be cooked after the same rules as mutton or beef. It should be cooked rare, and served very hot with currant jelly. The saddle, or loin, is the choicest cut for roasting or for steaks. Steaks are also cut from the leg.

Venison steaks should be broiled the same as beefsteaks, and served with Maitre d'Hotel butter, made with currant jelly instead of lemon juice. The cheaper, tougher parts of venison may be stewed or braised. Venison should be wiped carefully before cooking, as the hairs are often found clinging to the meat.

Rabbits And Squirrels

These may be cooked the same as chickens, - stewed, fricasseed, or larded and baked.

Fig. 33. Birds and Spinach on Toast.

Brunswick Stew

Two squirrels, well skinned and cleaned, or two small chickens. Put them into a large kettle with two quarts of cold water. Add one slice of bacon, two quarts of tomatoes, six large potatoes sliced thin, one quart of Lima beans, two large onions sliced, one tablespoon of salt, and half a teaspoon of pepper. Let it stew until tender. Add more water as it boils away. Add six ears of corn cut from the cob, cook twenty minutes longer, being very careful not to let it burn.