Saddle of Venison with Currant Jelly

Ingredients

• a small saddle of venison, about 6 pounds
• 1 tablespoonful salt
• 2 ounces melted butter
• 1 sliced onion
• a small carrot cut into slices
• 3 tablespoonfuls sherry wine
• the same of broth

Method

1. 1

   Prepare saddle by removing skin and larding.

2. 2

   Season and roast in a pan with onion and carrot for 1 hour, basting frequently.

3. 3

   After roasting, strain gravy, add sherry and broth, and serve over the meat with currant jelly.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 301. The excerpt below is the record exactly as published.

Saddle of Yenison with Currant Jelly.— Select a small sad- dle of venison, about 6 pounds in weight ; remove the skin from the surface and trim it neatly ; lard it with fine strips of larding pork, either cross or lengthwise ; season with 1 tablespoonful salt, and tie GAME!. 447 it into a round shape with 3 strings ; lay the meat in a roasting pan ; add 1 sliced onion and a small carrot cut into slices, pour over 2 ounces melted butter ; place the pan in a hot oven and roast 1 hour, basting frequently with its own gravy, adding a little water if the gravy should get too brown. When done remove the meat to a hot dish ; add to the gravy in the pan 3 tablespoonf uls sherry wine and the same of broth

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