Skin and bone your venison beat it and season it as you like best sweet
or hot spices salt and herbs such as please your taste best then coller
it as you do beef with some butter or bacon with your Seasoning tyeing
it hard with pack thread wraping it up first in the caul or skin of the
venison so tye it on to your spit Save what drops from it in rosting
for your Sauce rosting it very well and so Serve it up.