Roast Venison (a German Recipe)

Instructions

1. Wash and wipe the venison, then beat it well.
2. Flay off the skin.
3. Take bacon-strips rather more than two inches long, and shortening all over the fleshy parts.
4. Roast the meat, basting constantly; use sour cream or butter and milk for the purpose.
5. Send to table with a sauce made by adding water to the bastings, skimming and straining, and adding pepper, salt, and lemon juice.