Roast Saddle of Venison and Currant Jelly

Ingredients

• a small saddle of venison weighing between four and five pounds
• a teaspoonful of salt
• a teaspoonful of pepper
• a tablespoonful of hot fat
• two tablespoonfuls of port wine
• water in the bottom of the pan

Method

1. 1

   Tie the venison saddle with string, season with salt and pepper, place in a baking tin, pour hot fat and port wine with water in the pan, roast for 50 minutes, baste often, skim fat from gravy, strain over venison, and serve with currant jelly.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 65. The excerpt below is the record exactly as published.

tea¬ spoonful of salt and half a teaspoonful of pepper, and arrange a slice of thin, lean bacon around each. Lay them in a baking tin lightly buttered, and roast in a well-heated oven for ten minutes, close under the solid or browning shelf. Take the six livers, with two shallots, a teaspoonful of chopped parsley, and chop all finely together. Have ready six pieces of toast, and spread the mixture evenly over each piece; place in the oven for five minutes. Re¬ move all from the oven, and arrange the toast on a hot dish, and lay the snipe on the toast. Pour two or three tablespoonfuls of water into the tin pan, and cook for three minutes over the gas jets. *Pour the gravy over the birds, and serve with sprigs of green water¬ cress around the dish. THE HOUSEHOLD IIS Roast Saddle of Venison and Currant Jelly.— Obtain a small saddle of venison weighing between four and five pounds. Tie it up neatly with string all round. Season with a teaspoonful each of salt and pepper, and rub it well in. Lay the saddle on a small baking tin ; pour a tablespoonful of hot fat over the saddle, and two tablespoonfuls of port wine and water in the bottom of the pan

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