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.
I am supposing throughout that you know enough to use salt and pepper when needed.
So much for your deer.The grouse you can split and fry, in which case the brown gravy described for the fried deer-steak is just the thing.Or you can boil him.If you do that, put him into hot water, boil slowly, skim frequently, and add dumplings mixed of flour, baking-powder, and a little lard.Or you can roast him in your Dutch oven with your ducks.
Perhaps it might be well here to explain the Dutch oven.It is a heavy iron kettle with little legs and an iron cover.The theory of it is that coals go among the little legs and on top of the iron cover.This heats the inside, and so cooking results.That, you will observe, is the theory.
In practice you will have to remember a good many things.In the first place, while other affairs are preparing, lay the cover on the fire to heat it through;but not on too hot a place nor too long, lest it warp and so fit loosely.Also the oven itself is to be heated through, and well greased.Your first baking will undoubtedly be burned on the bottom.It is almost impossible without many trials to understand just how little heat suffices underneath.Sometimes it seems that the warmed earth where the fire has been is enough.And on top you do not want a bonfire.Anice even heat, and patience, are the proper ingredients.
Nor drop into the error of letting your bread chill, and so fall to unpalatable heaviness.Probably for some time you will alternate between the extremes of heavy crusts with doughy insides, and white weighty boiler-plate with no distinguishable crusts at all.Above all, do not lift the lid too often for the sake of taking a look.Have faith.
