RUB your venison all over with red wine; season it with beaten mace, pepper, and salt; put it into an earthen dish, and pour over it half a pint of red wine, and a pound of butter, and then send it to the oven. If it be a shoulder, put a coarse paste over it, and let it lay in the oven all night. When it comes out, pick the meat clean from the bones, and beat it in a marble mortar, with the fat from your gravy. If you find it not sufficiently seasoned, add more, with clarified butter, and keep beating it till