Rensselaer Journal, Volume 12, Number 23, Rensselaer, Jasper County, 13 November 1902 — COOKING VENISON IN MAINE. [ARTICLE]

COOKING VENISON IN MAINE.

Game Warden Declares There Is Only One Way to Do It Here Is the most savory way to prepare venison, according to Game Warden Walter I. Neal. He says: “The man who is going into the woods to shoot a deer and to cook and eat venison of his own killing should leave all his broiling and grilling utensils behind. There is only one way to cook venison In the woods or anywhere else. Heat a thick frying pan or an old style spider upon the coals until It is almost red. Cut off thick slices of the meat and throw them in the pan and keep them right up against the dry, hot surface until they are scorched on both sides. Then turn them out on the platter, cut the meat full of deep gashes, clear down through the crust and into or beyond the center, and fill the openings with butter, piling it on until the platter swims in gravy. After this add pepper and salt to suit the taste, and eat It before it is cold. Cooked and served in tills manner venison is the best meat that grows, and the man who does not like It either has trouble with his stomach or his conscience.— Lewiston (Me.) Journal.