2 tablespoons brown sugar 1 teaspoon ground cloves
2 tablespoons salt 1 teaspoon allspice
1 teaspoon pimento 1/2 lb. strips of pork fat
1 bottle Port a few cloves of garlic
Method:
Mix sugar, salt and spices. Take 1 teaspoon of this mixture and mix well with 1/2 cup of the Port.
To lard Venison, use a sharp long-bladed knife, and pierce several holes in the meat (along the grain or the meat). Open up each hole with the finger and pour a teaspoon of the wine and spice mixture into it. Now push a small piece of garlic into each hole, then a strip of fat.
Rub well rest of spice mixture into the meat. Pour some of the wine into a suitable basin. Place meat in this for 48 hours, or longer, basting frequently with liquid. Leave in refrigerator.
Cook roast in rest of the wine till nearly tender, then roast in oven (using butter) till brown.
Serve with red fruit jelly, and vegetables of your choice.
