Venison should be fat. If the cleft of the haunch is smooth and close the deer was young.

A deer is cut up in four portions, thus:

1. Haunch.

2. Neck.

3. Shoulder.

4. Breast.

Roasting

Haunch, Neck Breast.

Pasties

Shoulder.

Buck venison is in season in the middle of the summer. Dot venison in the winter.