(2191). Saddle Of Venison, Gastronome (Selle De Chevreuil, Gastronome)

Trim and lard a saddle of venison; lay it in a baking pan covered with slices of fat pork, carrots, onions and a bunch of parsley garnished with thyme and bay leaf; moisten with white wine and stock (No. 194a) and cook in the oven, basting at frequent intervals with white melted butter; when done and of a fine color cut it up lengthways of the meat and reconstruct it as before, strain the stock, remove all the fat and reduce, add Marsala wine, serve the sauce separately. Garnish the ends with mushrooms or cepes and olives stuffed with anchovies, and gastronome potatoes (No. 2789) at the ends. Serve also a Colbert sauce (No. 451) with the meat.

(2192). Saddle Of Venison - Breaded - Black Cherry Sauce (Selle De Chevreuil Panee Sauce Aux Cerises Noires)

Instead of larding the saddle, it can be breaded when three-quarters cooked by sprinkling over with white bread-crumbs or pumpernickel; pour on some butter and brown in a hot oven. A black cherry sauce (No. 447) seasoned with cinnamon accompanies this.

(2193). Saddle Of Venison, Port Wine Sauce And Currant Jelly (Selle De Chevreuil A La Sauce Oporto Et A La Gelee De Groseilles)

Cut the saddle from a roebuck the same as a saddle of mutton, leaving one rib adhere to the end of the loin on both sides; remove the haunch, cutting it off rounded or straight, while crossing the thick loin end; pare the surplus fat and remove the skin carefully that covers the sirloin; lard it with two rows of lardons (No. 3, Fig. 52) inserting them into the meat across the saddle, and the entire length of the sirloin. Roast, it either on the spit or in the oven, detach the pan, glaze with a little gravy (No. 404), strain this through a sieve, skim off the fat and pour it over the saddle. Serve separately, but at the same time some currant jelly or port wine, and jelly sauce made by dissolving the jelly in port wine and thickening it with brown sauce (No. 414).

(2194). Saddle Of Venison - Roasted (Selle De Chevreuil Rotie)

Unless the meat is far advanced it is unnecessary to marinate it; simply pare the pieces and suppress the skin so as to be able to lard the flesh with larding pork, either crosswise or lengthwise, with lardons. Saddles and quarters of venison are roasted either on the spit or in the oven, basting over with butter. A small saddle of venison takes forty minutes to cook. Roasted venison is served either with a clear gravy (No. 404), a brown sauce (No. 414) with lemon juice added, or else a sauce prepared with the stock it was cooked in, mingled with half-glaze (No. 400), then reduced with raw cream and finished with lemon juice or a dash of vinegar.

Or it can also be served with currant jelly dissolved in espagnole sauce (No. 414) and port wine.