Roast Saddle of Venison

Ingredients

• saddle of venison
• sprinkle with salt
• sprinkle with pepper
• one slice onion
• one slice carrot
• two stalks celery
• three tablespoons fat
• three tablespoons flour
• one cup white stock
• one-fourth cup Madeira wine
• one-fourth cup melted currant jelly

Method

1. 1

   Wipe meat, sprinkle with salt and pepper, place on rack in dripping pan, and dredge meat and bottom of pan with flour.

2. 2

   Put in pan one slice onion, one slice carrot, and two stalks celery.

3. 3

   Bake in hot oven for fifty minutes, basting every fifteen minutes.

4. 4

   For the sauce, add fat remaining in pan to flour, pour on white stock gradually, bring to boiling point, and add Madeira wine and currant jelly; strain and serve very hot.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 45. The excerpt below is the record exactly as published.

ROAST SADDLE OF VENISON. _ Wipe meat, sprinkle with salt and pepper, place on rack in dripping pan, and dredge meat and bottom of pan with flour. Put in pan one slice onion, one slice car- = Company and Formal Dinners. 173 rot, and two stalks celery. Bake in hot oven fifty min- utes, basting every fifteen minutes. Serve with the fol- lowing sauce: To three tablespoons fat remaining in pan add three tablespoons flour, and pour on, gradually, one cup white stock. Bring to boiling point and add one-fourth cup Madeira wine, and one-fourth cup melted currant jelly

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