Saddle of Venison a l’Allemande

Ingredients

• a small saddle of well-hung venison weighing about 6 lbs.
• 2 oz. butter
• 2 cupfuls sour cream
• 1 dessert-sp. flour
• A little water
• Salt

Method

1. 1

   Remove the skin from the venison, wipe it with a damp cloth, and dry it.

2. 2

   Lard it with strips of bacon, season with salt, and tie it.

3. 3

   Roast in a good oven, basting with butter.

4. 4

   Pour sour cream into the roasting tin for basting.

5. 5

   When ready, place on a hot dish, remove tapes, and keep hot.

6. 6

   Remove grease from gravy, add flour mixed with cold water, and stir until thickened.

7. 7

   Thin with boiling water and cook a few minutes longer.

8. 8

   Serve with sauce.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 479. The excerpt below is the record exactly as published.

Saddle of Venison a l’Allemande (Selle de Chevreuil a 1’Allemande A saddle of venison. Larding bacon. Salt. 2 oz. butter. 2 cupfuls sour cream. 1 dessert-sp. flour. A little water. Take a small saddle of well-hung venison weigh- ing about 6 lb

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