Saddle Of Venison
|Venison saddle||5 Pound|
|Consomm||1⁄2 Cup (8 tbs)|
Skin the saddle of venison and remove all sinews from the surface.
Take fine larding needles and lard closely.
Tie the saddle around with a cord 4 times.
Slice the carrot and the onion into a roasting pan.
Place venison on top of these, sprinkle lightly with salt, and spread with butter.
Set in hot oven and roast for 40 minutes, basting frequently with pan gravy.
When done, remove the binding cord, and place on hot platter.
Make gravy by pouring the consomme into the pan gravy and bringing to a boil.
Skim fat off gravy, and strain over venison.
Serve with hot Currant Jelly Sauce made as follows: Take 1 cup of currant jelly, blend with melted butter, and stir until jelly is dissolved.
Put in a saucepan, combine with some of the venison gravy, and bring to a boil.