This is, perhaps, the most distinguished venison dish. Make rather deep
incisions, following the grain of the meat from the top, and insert
pieces of pork about one-third of an inch square, and one inch and a
half or two inches long; sprinkle over pepper, salt, and a little flour.
Roast or bake the venison before a _hot_ fire or in a _hot_ oven, about
two hours for an eight-pound roast. Baste often. Serve a currant-jelly
sauce in the sauce-boat.
A good accompaniment at table for a roast of venison is a dish of
potatoes _à la neige_ (see page 192), the dark meat and white potatoes
forming a pretty contrast.