On this occasion we had deer, grouse, and ducks in the larder. The best way to treat them is as follows. You may be sure we adopted the best way.
When your deer is fresh, you will enjoy greatly a dish of liver and bacon. Only the liver you will discover to be a great deal tenderer and more delicate than any calf's liver you ever ate. There is this difference: a deer's liver should be parboiled in order to get rid of a green bitter scum that will rise to the surface and which you must skim off.
Next in order is the "back strap" and tenderloin, which is always tender, even when fresh. The hams should be kept at least five days. Deer-steak, to my notion, is best broiled, though occasionally it is pleasant by way of variety to fry it. In that case a brown gravy is made by thoroughly heating flour in the grease, and then stirring in water. Deer-steak threaded on switches and "barbecued" over the coals is delicious. The outside will be a little blackened, but all the juices will be retained. To enjoy this to the utmost you should take it in your fingers and GNAW. The only permissible implement is your hunting-knife. Do not forget to peel and char slightly the switches on which you thread the meat, otherwise they will impart their fresh-wood taste.
By this time the ribs are in condition. Cut little slits between them, and through the slits thread in and out long strips of bacon. Cut other little gashes, and fill these gashes with onions chopped very fine. Suspend the ribs across two stones between which you have allowed a fire to die down to coals.
There remain now the hams, shoulders, and heart. The two former furnish steaks. The latter you will make into a "bouillon." Here inserts itself quite naturally the philosophy of boiling meat. It may be stated in a paragraph.
If you want boiled meat, put it in hot water. That sets the juices. If you want soup, put it in cold water and bring to a boil. That sets free the juices. Remember this.
Now you start your bouillon cold. Into a kettle of water put your deer hearts, or your fish, a chunk of pork, and some salt. Bring to a boil. Next drop in quartered potatoes, several small whole onions, a half cupful of rice, a can of tomatoes--if you have any. Boil slowly for an hour or so--until things pierce easily under the fork. Add several chunks of bread and a little flour for thickening. Boil down to about a chowder consistency, and serve hot. It is all you will need for that meal; and you will eat of it until there is no more.