Baked Saddle Of Venison

The saddle of venison is the double loin. Have the ribs cut off close to use for soup, stew or pastry. Wipe all the hairs off with a soft cloth dampened in warm water, tie thickly-buttered paper over the upper part of the saddle, lay it on a rack in a bakingpan and quickly brown the joint in a hot oven; then remove the paper and season with salt and pepper. Put into the drippingpan one teaspoonful each of butter, boiling water and red currant jelly, and baste the venison with this sauce until it is entirely brown, then serve hot with the sauce in a sauceboat.

Saddle Of Venison, Polish Style

Prepare a saddle or haunch of a buck (one that has not been fattened being preferable), place in a stewpan, add two quarts of cooked marinade stock. Allow it to remain in this for four hours, turning it frequently; take it out, allow it to drain, lard the fillets with bacon, place it in a braisingpan and moisten to half the height of the meat with broth and a small quantity of its marinade. Braise it on a moderate fire and baste frequently. Dish it up, garnish with a pile of round truffles and two mushrooms stuffed along the sides, and a pile of sourkraut at each end. Pour over a little brown sauce that has been prepared with the meat, and serve the balance of the sauce in a sauceboat.

Roasted Saddle Of Venison

Procure a small saddle of venison weighing about five pounds, pare it neatly, remove the sinews from the surface and lard it with a larding-needle, tying it three times round. Put into a roastingpan one sliced onion and one sliced carrot, then put in the saddle, seasoning with one pinch of salt; spread over one-half ounce of butter and stand it in a brisk oven for fifty minutes, basting it frequently with its own gravy. Untie before lifting it from the pan, and arrange it on a hot dish. Pour into the pan one wineglassful of Madeira wine and one gill of white broth, and let it come to a boil on the stove. Skim off the fat, strain the lean part over the saddle, and serve it with one-half pint of hot currant jelly sauce in a sauceboat.

Roasted Shoulder Of Venison, French Style

Bone and stuff a shoulder of venison, lard it, and either roast or bake it, protecting the lardoons with several thicknesses of buttered paper. If the meat is basted while it is being cooked, take care not to baste the larded part, as that would soften the lardoons. When the venison is nearly done season it with salt and cayenne, remove the buttered paper, brown the lardoons and then remove the skins used to confine the stuffing, and serve the venison hot with red currant jelly or any suitable sauce.

Broiled Venison Steaks

Cut two or three pounds of venison into steaks about one-half inch thick and broil them on a buttered gridiron over a very hot fire for four minutes on either side. While the steaks are being broiled melt on a dish before the fire equal parts of red currant jelly and butter, one tablespoonful each to every pound of venison, and a seasoning of salt and pepper; place the steaks on this when they are broiled, turn them over once, and serve them hot.

Venison Steaks, Hunter's Style

Procure from a newly killed deer a fine leg of about five pounds weight, remove the bone, cut off half a dozen slices, pare and flatten them, put them on a plate and season with one pinch each of salt and pepper, one-third of a pinch of nutmeg and one tablespoonful of oil, rolling them well. Broil them for five minutes on each side over a brisk, clear fire. Dress on a hot dish, and serve with one gill of maitre d'hotel butter, decorating the dish with a small quantity of watercress.

Stewed Venison

Cut the meat into fairly small square pieces. Put about three ounces of butter in a stewpan, melt it and then dredge in a small quantity of flour, stirring at the same time to mix with the butter. Put in two or three tablespoonfuls of bacon cut into small squares, two chopped shallots, half a dozen small onions, two cloves of garlic, and a few mushrooms. Put in the meat, season with salt and pepper and pour in sufficient claret and water mixed in equal quantities to cover the whole. Boil the meat gently at the side of the fire until tender, then remove it from the stewpan, skim the fat off the sauce, remove the garlic, and boil it quickly until rather thick and brown. Arrange the meat on a hot dish, pour the sauce and other ingredients over it, and serve without delay.