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1. Venison is usually the meat of the reindeer, but young elk is also a delicacy.
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2. Wash the meat well in tepid water.
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3. If frozen it should be immersed in cold water for 3 - 4 hours.
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4. Venison tends to be rather dry and should preferably be pot-roasted, which helps to keep it tender and juicy, but it may also be roasted in the oven.
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5. A 6 pound haunch of venison requires 3 - 4 hours cooking.
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6. Dry the meat well, lard or stuff it with pork fat by piercing the meat and pressing in pieces of fat; rub in a little salt.
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7. Roast in a slow oven (325°F) allowing 25 minutes per lb.
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8. A sour cream or cranberry sauce may be served with it.
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