Roast Saddle Of Venison
|Venison saddle||4 1⁄2 Pound|
|Buttermilk||4 Cup (64 tbs)|
|Butter/Margarine||8 Tablespoon, melted|
|Cumberland sauce||1 Cup (16 tbs)|
|Orange peel||1 , finely slivered|
|Red wine||3 Tablespoon|
|Red currant jelly||3⁄4 Cup (12 tbs)|
|Dry mustard||1 Teaspoon|
|Lemon juice||2 Tablespoon|
Remove skin from saddle of venison.
Marinate for 2 days in a sauce of buttermilk, juniper berries, bay leaf, peppercorns and lemon slices.
Turn meat occasionally.
Drain and pat dry.
Rub venison with salt and pepper.
Lard the meat with bacon slices (see note).
Place in a shallow roasting pan; brush generously with melted butter and place in a moderate oven (350°F or 180°C) 40 to 60 minutes.
The roast should be well browned on the outside and remain pink inside.
Baste occasionally with hot water or drippings in pan.
During the last 10 minutes of the cooking time, remove bacon slices so that meat may brown completely.
Let roast stand a few minutes before serving.
Carefully carve meat along the center of the bone.
Cut diagonally and replace meat on the ridge.
Cumberland Sauce: Combine orange peel with the wine in a small saucepan.
Simmer for 15 minutes and blend in the remaining ingredients.