need info on 1902 D3 Parker

Lee- I live on the Cusp of MI counties where we have a very high vehicle-deer accident record. Although I didn't get a buck in the scope of my 30-06 rifle this past season, I have cooked many a venison roast- Firstly, where the deceased deer has been feeding makes a huge difference, as well as the hanging and aging of the carcass in a cooler--just as with game birds, waterfowl and even ground game such as rabbits and squirrels, the longer the meat can age in a cool locker, the better-

For road kills, where the trauma to the carcass can be somewhat different than a bullet or arrow "fatality" , the sooner you can dis-joint the carcass and salvage with a boning knife the usable cuts, the better- then wrap in cheesecloth and hang over a pan and every day saturate the entire section with apple cider (acedic acid)--soak in cold lightly salted water overnight when you want to remove the cheese cloth "gauze" and then simmer to a slow boil (in the same manner in which you "freshen" a salted corned beef brisket in preparation for a St. Patty's Day corned beef and cabbage feast-

Now for the best way to cook a venison haunch or roast-Marinade for at least 36 hours with the entire piece of venison emersed- I use a cider vinegar base, adding sliced onion, salt, pepper corns, brown sugar and cloves- Reserve the liquid, strain through a colander to remove the bits of clove, etc-

Pat the roast completely dry, then lighly dust with peppered flour until coated, brown in a cast iron skillet in olive oil at proper temperature until the entire surfaces are brown on all sides- then place in a coverable roasting pan ( a proper seal to retain juices and keep meat moist is essential) pour in the reserved liquid enhanced with Cavaldos if you like) and roast slowly in a preheated 350 degree oven for four hours-- Removed at let stand on carving tray, keep the reserved liquid baste for a pour-over gravy, BUT instead or adding flour or cornstarch to thicked, add finely crushed gingersnaps, stir until proper texture is developed and pour over the roast prior to slicing- and remember, all wild game is best when carved across the grain of the meat-

I like red skinned potatoes with butered parsley or German potato pancakes, red cabbage, served either cold as a side dish, or heated, Kimmel bread and a good dark beer- Leinie or Yeungling-- You might like a nice Merlot, ladies choice- Enjoy!!