Roast Venison (a German Recipe)

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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.
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