A rack of venison weighs 6 to 8 pounds. Bring the meat to room temperature before roasting. Place in a roasting pan, rub generously with butter, or cover with a piece of salt pork, secured with string. If you use butter, baste occasionally during the roasting period. Place in a preheated 325° oven and roast 18 minutes per pound. Do not overcook. Venison should be rare, not well done. Let stand on a warm platter before carving to allow the juices to settle. Salt and pepper to taste. Puréed chestnuts, potatoes, squash, or wild rice are all excellent accompaniments.
William Byrd, in Histories of the Dividing Line Betwixt Virginia and North Carolina, stated: “Our Indian kill'd a Deer, & the other men some Turkeys, but the Indian begg'd very hard that our Cook might not boil Venison & Turkey together, because it wou'd certainly spoil his luck in Hunting, & we shou'd repent it with fasting and Prayer"