Roast Saddle of Venison with Sauce

Ingredients

• a saddle of venison weighing about six pounds
• one tablespoonful of salt
• one ounce of butter
• one-half glass of Sherry
• one gill of white broth
• one wine-glass of Sherry
• one-half pint of currant jelly
• one gill of Espagnole sauce

Method

1. 1

   Trim and lard the venison.

2. 2

   Tie it and sprinkle salt over it.

3. 3

   Roast in a brisk oven for 45 minutes, basting often.

4. 4

   Mix Sherry with white broth, pour into drippings, boil, skim fat, and strain over venison.

5. 5

   For the sauce, boil Sherry, add currant jelly, stir until dissolved, then add Espagnole sauce and boil again.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 118. The excerpt below is the record exactly as published.

oast Ekkddle of VeniBon with Sauoe Trim and lard very finely a saddle of yenison weighing about 8ix pounds. Tie it around three or four times. Put it in a pan, and sprìnkle one tablespoonful of salt over it, and spread one ounce of batter over. Roast in brisk oven for forty-five min- utes. Baste it often. Remove the string before placing it on a dish. Mix one-half glass of Sherry with one gill ^f white broth. Pour into the drippings and let ali come to a boil. Skim off the fat and strain over the venison. Serve with the following sauce in a separate dish : — One wine-glass of Sherry. Let it come to a boil. Then add one-half pint of currant jelly. Stir until thoroughly dis- solved, then add one g^ll of Espagnole sauce

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