SouthernUtahFoodStorage

  1            Deer loin roast (about 3 1/2 lb.)

                Salt and pepper to taste

 ¼ lb.      Suet or salt park

½ cup    Water   

2 or 3    Medium onions

Wipe roast clean with damp cloth.  Trim off any strong-smelling fat. Sprinkle with salt and pepper and place in shallow roasting pan, skin side up.  Cut suet or pork in ¼-inch thick slices and lay over top of roast.  Place in a 325  F. oven (moderately slow) and roast uncovered for 2 hours.  At the end of the first hour, add ¼ cup hot water and the peeled onions which have been cut in quarters.  When deer loin is done, remove crisp suet or pork and discard.  Remove onions, skim off extra fat, and add remaining ¼ cup water.  Scrape all browned residue from the bottom of the pan to make pan gravy.  Return onions, reheat and serve hot with the roast.  5 to 6 servings.

 1 ½ lb.   shoulder of venison

3 or 4    slices day-old white bread

1  1/3    cups loosely packed crumbs

3 T         finely chopped celery

3 T         butter

1 cup     water

1            medium bay leaf

              Marrow

1 ¼        teaspoons salt

                Pepper

¼ – ½     teaspoons grated onion

1               egg, slightly beaten

Wipe meat with a clean damp cloth and trip off any tough tissue or strong-smelling fat.  Remove bones and grind meat.  There should be 1 lb. ground.  Save marrow.  Tear the slices of bread into small crumbs.  Sauté celery in butter for 5 minutes; add water, bay leaf and simmer 3 minutes.  Discard bay leaf.  Combine cooled liquid with crumbs; add meat, marrow and remaining ingredients.  Mix thoroughly.  Turn into a greased loaf pan. (3 ¾ X 7 ½ inches) and bake in a moderate oven (350 F) for 1 hour. 5 to 6 servings.

2 ¼ lb. deer tenderloin
2 tablespoons butter or margarine
2 ¼ teaspoons salt
Pepper to taste.
½ to 2/3 cup hot water

Wipe tenderloin clean with a damp cloth and cut into 1 ¾-inch thick slices (about 10). Remove any strong-smelling fat or tough membrane and flatten slightly with a rolling pin. Sprinkle with salt and pepper and place on a hot greased broiler rack 3 to 4 inches from the heat. Broil for 7 minutes on each side for medium rare. Remove from broiler, add some of the butter to each slice of deer. To make gravy, drizzle water over broiler rack and crape any residue through to drip pan. Reheat and boil 2 or 3 minutes if a more concentrated gravy is desired. Serve immediately. 10 servings.

1 Beaver                      Sliced Onions

Baking soda                 Strips of bacon or salt pork

Salt

            Remove all surface fat from beaver.  Cover meat with a weak solution of soda and water (1teaspon soda to 1 quart of water).  Parboil by simmering gently for 10 minutes.  Drain, place meat in roaster, sprinkle with salt, cover with sliced onions, strips of bacon, and roast in moderate oven (350 F) until well done.  Serve at once. Beaver should be cooked until the meat almost falls off the bones.

              Take pains to remove every speck of fat on the surface, soak in vinegar water overnight (1/4 cup vinegar to enough water to cover the meat).  Wash in cold water, place in roaster and cut several slits in the lean meat.  Sprinkle with salt and pepper and put 4 strips of fresh side pork 1/2-inch thick over the slits and dust with a little flour.  Put about ¼ cup of water in pan and roast with lid on until half done.  Add more water if needed to prevent pan from going dry.  Cut very fine, equal parts of onion, celery and carrots, enough to fill one cup and sprinkle over the meat.  Finish roasting with the lid off until meat is tender.  Make gravy by adding water and flour to the juices and vegetables in the pan.  Serve at once.  Beaver should be cooked until the meat almost falls off the bones.

              Note: Roast beaver in moderate oven (350  F).