The condition of venison is judged chiefly by the fat, which should be
a clear creamy white color, and close in texture. Always try venison
by running a sharp knife along the haunch bone, which is usually the
first to turn; if, in taking it out, the knife has a blackish-green
look and an unpleasant odor, the meat is tainted, and unfit for use.
Venison requires to be kept a considerable time before it is in proper
condition, and needs great care in its management. It must be examined
carefully every day, and if there is the slightest doubt, it should
be washed in lukewarm milk and water, then dried in clean cloths, and
when perfectly dry, should be covered thickly all over with ground
ginger and pepper; when required for use, dust off the pepper and
ginger, and wash the meat in a little lukewarm water, and dry it
thoroughly. Venison, like mutton, improves with age, and this can be
judged by the condition of the hoof, which in a young animal has a
small, smooth cleft, while in an old one it is deeply cut and rugged.
The haunch is the prime joint, its perfection depending on the greater
or less depth of the fat on it. The neck and shoulder also are very
good. They are used chiefly for stews or pies.