Roast saddle of venison

Recipe from: 8/1/1998 12:00:00 AM
Ingredients 18
Servings 6
Time 30 min

Ingredients

  • 1
    small saddle of venison
  • oil for basting
  • 2
    onions, sliced
  • 3
    large carrots, peeled and sliced
  • 4
    sticks celery, cut into chunks
  • 1
    bay leaf
  • fresh sprigs of thyme
  • 15
    peppercorns
  • 8
    cloves
  • 400
    ml
    red wine
  • 400
    ml
    beef stock
  • 250
    g
    rindless streaky bacon
  • 25
    ml
    butter
  • 30
    ml
    flour
  • 15
    ml
    redcurrant jelly
  • 15
    ml
    tomato paste
  • 2
    ml
    sugar
  • salt and freshly ground black pepper
 

Method

50 min
 
Prepare the venison by trimming away the membrane, skin and sinew and rub the whole saddle with oil. Place the vegetables, herbs, peppercorns, cloves, wine and stock into a large roasting pan. Place the venison on top of the vegetables. Lay the strips of bacon over the top of the venison and bake in preheated oven for 40 minutes. When cooked, lift the meat out of the roasting pan and keep warm. Strain the liquid from the roasting pan and place in a saucepan. Bring to the boil and boil for 5 minutes, then set aside. Heat the butter in another saucepan and add the flour. Cook for 30 seconds, then add the reserved stock gradually, stirring constantly. Add the redcurrant jelly, tomato paste, sugar and seasoning. Cook over low heat until thickened. Serve hot with the carved venison. Serves: 6 Preparation time: 30 minutes Cooking time: 50 minutes Oven temperature: 180 ºC
 

Read more on: bake
 

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