Saddle of Venison A L'Allemande

Ingredients

• a small saddle of venison
• Butter a pan and lay the saddle in it
• half a pint of thick, sour cream
• a very small quantity of flour
• a few slices of celery, onion and carrot

Method

1. 1

   Butter a pan and lay the saddle in it, pouring butter over the top.

2. 2

   Cook briskly for about 20 minutes.

3. 3

   When beginning to brown, pour sour cream over it, basting until rich brown.

4. 4

   Add more sour cream and allow to brown again.

5. 5

   If sauce is thin, add flour.

6. 6

   Strain before serving.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 97. The excerpt below is the record exactly as published.

SADDLE OF VENISON A L’ALLEMANDE rTIAKE a small saddle of venison and cut away the flaps. Butter a pan and lay the saddle in it, pouring some butter over the top. Cook it briskly for about twenty minutes, and when it is beginning to turn brown (about half an hour before the meat is sufficiently done) pour half a pint (less or more according to size of joint) of thick, sour cream over it, basting it well until it turns a rich brown. Then add some more sour cream (about half a pint), and allow again to turn brown. If the sauce is not thick, add a very small quantity of flour. 315 THE DUDLEY RECIPES For flavouring, it is better to put into the roast- ing pan a few slices of celery, onion and carrot

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