Roast Venison (a German Recipe) ingredients

To prepare this Roast Venison (a German Recipe), first wash and wipe the venison, then beat it well. Flay off the skin. Take bacon-strips rather more than two inches long, and lard all over the fleshy parts. Roast the meat, basting constantly; use sour cream or butter and milk for the purpose. Send to table with a sauce made by adding water to the bastings, skimming and straining, and adding pepper, salt, and lemon juice.