Roast Saddle of Venison

Ingredients

• A small saddle of venison
• some thin strips of fat bacon
• about one ounce of butter
• salt
• pepper
• some good stock or gravy

Method

1. 1

   Remove the skin and sinews from the saddle, lard it with bacon, and tie it firmly.

2. 2

   Arrange carrot and onion in the roasting pan, season, add butter, and place the joint in.

3. 3

   Cook in a brisk oven for 15 minutes, then roast slowly, basting frequently.

4. 4

   A 5-6 pound saddle requires 1.25 to 1.5 hours to roast.

5. 5

   When done, untie, keep hot, pour off fat, add stock, season, boil, skim, and strain 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.

Roast Saddle of Venison). — Venison to be perfect must be well hung. A small saddle is always preferable to a large one. Remove the skin covering the sirloin, also the sinews, and trim the joint neatly. In removing the skin be very careful, so as not to cut off any flesh (lean). Insert some thin strips of fat bacon (lar ding-bacon), lard it across the grain of the meat, then tie it firmly with string. Arrange some slices of carrot and onion in the baking or roasting pan in which the joint is to be cooked. Season with salt and pepper, add about one ounce of butter, and place in the joint. Cook it in a brisk oven for the first fifteen minutes, and roast slowly after that till done. Frequent basting is most essential. A saddle weighing from five to six pounds requires from one and a quarter to one and a half hour to roast. When done take up the joint, untie it, put it on a dish and keep hot. Pour off the fat in the roasting-pan, add some good stock or gravy

Cook this with the app: pantry check, scaling, and the assistant.