Saddle of Venison

Ingredients

• the saddle of venison
• salt
• pepper
• soft butter
• a cupful of boiling water
• a small slice of onion
• six pepper-corns
• four whole cloves
• a generous teaspoonful of flour
• half a teaspoonful of lemon juice
• three table-spoonfuls of currant jelly

Method

1. 1

   Scrape and wipe the venison, season, roll, and skewer.

2. 2

   Rub with butter and dredge with flour.

3. 3

   Roast for an hour, basting frequently.

4. 4

   Make gravy with pan drippings, onion, peppercorns, cloves, and flour.

5. 5

   Serve hot with gravy.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 71. The excerpt below is the record exactly as published.

. Saddle of Venison. Carefully scrape off the hair, and wipe with a damp towel. Season well with salt and pepper, and roll up and skewer to- gether. Rub thickly with soft butter and dredge thickly with flour. Roast for an hour before a clear fire or in a hot oven, basting frequently. When half done, if you choose, baste with a few spoonfuls of claret. Or, you can have one POULTRY AND GAME. 157 row of larding on each side of the back-bone . This gives a particularly nice flavor. To make the gravy : Pour off all the fat from the baking pan, and put in the pan a cupful of boiling water. Stir from the sides and bottom, and set back where it will keep hot. In a small frying-pan put one table -spoonful of but ter, a small slice of onion, six pepper-corns and four whole cloves. Cook until the onion is browned, and then add a generous teaspoonful of flour. Stir until this is browned ; then, gradually, add the gravy in the pan. Boil one minute. Strain, and add half a teaspoonful of lemon juice and three table- spoonfuls of currant jelly

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