gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Saddle of Venison, Larded and Roasted
From The century cook book, 1894
Serves 2
Venison should be mortified for best flavor.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 120. The excerpt below is the record exactly as published.
Saddle of Venison, Larded and Roasted. A saddle of venison, not too high, and well roasted, always makes a distinguished dish, even in countries abounding with this game. Nowhere is venison finer or of a more delicate flavor than in England; nowhere either is it more esteemed and sought after. However, in England the haunch of venison is more generally eaten, that is to say, the leg of the animal to which a part of the saddle adheres; but in Germany, in Russia, and even in France, the saddle of red deer or of fallow deer is very often served, and it. is more often larded; for, the filets of venison are not always covered with fat. In order to eat vension in perfection, it must be mortified to a certain degree, for without this morti- fication the flesh will be found less delicate. Artistic Cookery 213 If the buck be fat, the saddle should be cooked without being larded, and without removing the fat from the filets, as this fat is generally much esteemed; but if the filets are not covered with a thick coat of fat, the skin is removed, and the flesh larded with bacon. In such conditions the saddle may either be roasted on the spit, or baked in the oven. It must be basted with butter whilst cooking. A saddle of venison may be served with a piquant sauce, with poivrade or venison sauce, with gravy, or currant jelly
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.