Rub the venison with salt, pepper, vinegar, cloves and allspice; then
put in a baking-pan. Pour over a cup of melted butter; add 1 onion
sliced, some thyme, parsley, the juice of a lemon, and a cup of hot
water. Let bake, covered, in a hot oven. Baste often with the sauce
when nearly done. Sprinkle with flour; add a glass of sherry and let
brown. Serve with celery and currant jelly.
French Spiced Venison
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