Reference > Food Descriptions > V > Venison > Venison


There should be a good deal of fat on this meat. The lean should be dark red and the fat white. Venison is in season all the year, but is most used in cold weather. In summer it should have been killed at least ten days before cooking; in winter three weeks is better. The cuts are the leg, saddle, loin, fore quarter and steaks. The supply regulates the price.


Print recipe/article only


Miss Parloa's New Cook Book.

comments powered by Disqus