Roasted Venison

Venison, the meat from a deer, can be obtained from meat specialty stores, or by hunting. The recipe is from Gervase Markham's English Housewife (1630):

If you will roast any venison, after you have washed it, and cleansed all the blood from it, you shall stick it with cloves all over on the outside; and if it be lean you shall lard it either with mutton lard, or pork lard, but mutton is the best: then spit it and roast it by a soaking fire, then take vinegar, bread crumbs, and some of the gravy which comes from the venison, and boil them well in a dish; then season it with sugar, cinnamon, ginger and salt, and serve the venison forth upon the sauce when it is roasted enough.