Omaha daily bee., 1908-11-15
of protection to both myself and my en-
ployer."
COOKING THE VENISON STEAK
.HamIins Way Stil Called
the Best by Maine
WoOdsmen,

BANGOR, Me-, Nov. H.-There are varl-
Gus ways Of cooking venison steak, but the
recipe given by Game Warden Walter Neal
Is still pronounced the best by Maine
woodsmen. It Is that followed by Hanni-
bal Hamlin and other famous hunters and
diners.
Get a buck deer that is fat and not
over 8 years Of age says Mr.. Neal. One
that weighs 100 pounds is better than no
deer. though the best should weigh nearly
200 pounds. Before the body is cold, II
possible, slash off some thick slices OF
steak. Have them nearly two inches thick
and big enough to cover the bottom of an
old style spider II possible.
Now got a thick and heavy cast iron
spider red hot above the Goals, Be sure
and do this, becauco the hotter the spider
is the better. And when the spider is
glowing and sparkling with heat slap in
a slice of steak. Do not use any butter
or any form of fat, but let the raw meat
fall direct upon the hot iron and then let
it sizzle and smell and smoke for about a
minute.
Now flop II over on the other side and
repeat until the camp is so full of chok-
ing smoke and the smell Of burning meat
lndt you must carry the ntdleu spiutr OuN-
doors to get your breath
Tip the burnt and smoking steak onto
a big plate, slash II deeply all over the
surface with a sharp knife and throw on
butter until the meat is afloat. Then salt
ana pepper to taste, after which nobody
needs any directions as to what to do
next.
"venison cooked in this way and eaten
with strong coffee and hot cream Of tartar
biscuit forms the best meat tina. It is pos
sible to serve to kings and queens or jacks
And | know exactly what l I'm talking
about"
The market men and hotel cooks Of east
ern Maine make a sharp distinction be-
tween the flesh OF the deer that is raised
in Maine and that which is captured by
the hunters in the southern states. calling
the home product venlson and all other
kinds deer meat, or II the animals are
very small and without fat they modify
the term and s|cornfully call it deer veal.
The newest Bangor plan of cooking VENT
son is to cut moderately thick slices from
the round of a buck and grill the flesA
over a white-hot fire OF anthracite, letting
the greedy flames lick and bathc the curl
ing meat and crisp its edges until II Is
not clear through ana COOKED on lne Out-
side. though still somewhat rare in the in
terror.
The person who is said to have intro
duced this manner Of cooking from Canada
is Edward ste.son. president Of the First
National bank of Bangor, who spends much
time every year in his camp back from
North Twin dam on the west branch OF
Penobscot river. So particular is Mr., Stet-
son concerning how the venison OF his
shooting must be prepared for his guests
in camp that before the beginning OF open
season every year ~ sends up the neces-
sary anthracite by rail. his servants carry
ing 1t in baskets from the station far back
into the wilderness, where it is used solely
for broiling v~enison.
The men Of unclassified employment, who
pass from May 10 October In raising hay,
oats and potatoes 20 sell. to the nearby
lumber camps and who swing axes In the
deep woods from October to May declare
that the best venison is from the carcass
OF a buck shot in November and froEen
and hung up under cover until midwlnter.