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.
Serving size: Complete recipe
Calories 2788 Calories from Fat 655
% Daily Value*
Total Fat 73 g112.4%
Saturated Fat 22.1 g110.7%
Trans Fat 0 g
Cholesterol 440.5 mg146.8%
Sodium 2041.5 mg85.1%
Total Carbohydrates 37 g12.3%
Dietary Fiber 7.3 g29.3%
Sugars 17.2 g
Protein 493 g985.8%
Vitamin A 248.2% Vitamin C 45.8%
Calcium 26.4% Iron 370.8%
*Based on a 2000 Calorie diet