Venison
Venison is in season during the late autumn and winter. When “hung” for a proper length of time, it is the most easily digested of all meats. For this reason it is a favorite with epicures who eat late suppers. According to Dr. Beaumont it is digested in one hour and thirty-five minutes.38
Steaks may be taken either from the loin or the round. Broil them according to the rule for beefsteak, and serve very hot with a slice of lemon or a little claret poured over.
Venison will not please an epicure unless it is hot and rare when served. To accomplish this in a perfectly satisfactory manner, it has become the fashion in families to have the broiling done on the table, in a chafing-dish, each person attending to his own steak, and cooking it according to his particular fancy.