Leg of Venison with Red Currant Sauce

Ingredients

• a leg of venison
• strips of larding-bacon
• marinade (No. 29)
• two tablespoonfuls of well reduced Espagnole sauce
• a large tablespoonful of red currant jelly
• a small glass of port wine
• salt
• pepper
• cayenne

Method

1. 1

   Remove the skin from the leg, lard it, cover with marinade for 8-10 hours, then roast.

2. 2

   Baste frequently.

3. 3

   When done, brush with meat-glaze, pour off fat, add marinade liquor, Espagnole sauce, red currant jelly, and port wine to the pan.

4. 4

   Season, boil, skim, strain, and pour around the dish.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 365. The excerpt below is the record exactly as published.

Leg of Venison, with Red Currant Sauce). — Carefully remove the skin of a leg of venison, lard it neatly (insert rows of strips of larding- bacon), place it in a deep pan, and cover with marinade (No. 29). Allow it to marinade for eight to ten hours, then take up, drain, and roast it in the usual manner. Frequent basting\.during the process of roasting is most essential. When done brush over with meat-glaze, and place it on a hot dish. Pour off all the fat from the roasting-pan, put a little marinade liquor into the pan, also two tablespoonfuls of well reduced Espagnole sauce (No. 236), a large tablespoonful of red currant jelly, and a small glass of port wine. Season with salt, pepper, and cayenne

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