Roast Saddle Of Venison With Cream Sauce
|Black peppercorns||4 Tablespoon|
|Venison saddle||5 Pound (1 Whole)|
|Melted butter||10 Tablespoon|
|Beef stock||6 Cup (96 tbs) (Fresh / Canned)|
|Currant jelly||2 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
Preheat the oven to 475°.
Crush the peppercorns in a mortar with a pestle or wrap them in a kitchen towel and press a rolling pin back and forth over them.
The peppercorns should be quite coarse, not reduced to a powder.
Sprinkle the meat with the salt, then with the heel of your hand press as much of the crushed pepper as you can into the meat.
Place the meat on a rack in a shallow roasting pan large enough to hold it comfortably and pour 4 tablespoons of the melted butter over it.
Pour 4 cups of the beef stock into the bottom of the pan.
Roast the venison, uncovered, in the middle of the oven for 15 minutes, then pour 2 more tablespoons of butter over the meat and reduce the oven heat to 425°.
Continue roasting, basting occasionally with the rest of the butter, for 1 1/2 hours longer.
(If the saddle is young and tender, and you prefer game rare, roast only 1 hour longer.) Add the remaining stock to the pan, 1/2 cup at a time, if at any point the pan drippings have evaporated.
When the venison is done, transfer it to a heated platter and let it rest while you make the sauce.
In a 1- to 2-quart enameled or stainless-steel saucepan, melt 2 tablespoons of butter over moderate heat.
When the foam subsides, stir in the flour.
Cook over low heat, stirring constantly for a minute or so or until the mixture bubbles up and froths.
Pour in 2 cups of the roasting pan juices (if there isn't enough, add to it as much stock or water as necessary).
Bring to a boil, stirring constantly with a whisk until the sauce is smooth and slightly thickened.
Reduce the heat to moderate and beat in the currant jelly and heavy cream.
Simmer 2 or 3 minutes longer until the jelly is thoroughly dissolved.
Taste for seasoning.