Roast Saddle of venison, the rich gamey taste of the saddle of venison complimented with a rich gravy of wine or port and the additional flavour of redcurrant and juniper berries.
Ingredients:
5lb (2.25kg) Saddle of Venison
4oz (110g) Butter
2 Glasses Red Wine
Streaky Bacon (to cover the saddle)
1 tbsp Juniper Berries
Salt and Pepper, to taste
Gravy:
½ pint (300ml) Beef or Game Stock
¼ pint (150ml) Red Wine or Port
2 tspn Redcurrant Jelly
1 tbsp Juniper berries
2 tsp Cornflour dissolved in 2 tbsp water
Salt and Pepper, to taste
Method:
Pre-heat oven to 200°C; 400°F: Gas 6
Rub the salt and pepper into the saddle of venison.
Cover the saddle with the strips of streaky bacon.
Keep them in place with cooking twine, if necessary.
Place in a large casserole with a tightly fitting lid.
Add the juniper berries and one glass of red wine.
Melt the butter in a saucepan and pour it over the saddle.
Cover the casserole and place in the preheated oven.
Cook for 10 minutes per pound.
15 minutes per pound for a more well-done joint.
During cooking:
Baste the meat with the butter
Add the second glass of wine, as the first one has reduced.
Remove the lid from the casserole for the final 20 minutes.
This is to allow the joint to brown.
When cooked:
Remove the meat from the casserole
Allow to rest in a warm place.
Gravy:
Skim off any fat from the roasting pan.
Add the stock.
Add the wine or port.
Add the redcurrant jelly.
Add the juniper berries.
Simmer over a moderate heat for 5 minutes.
Stirring constantly.
Scraping the bottom of the casserole to de glace.
Remove from the heat
Add the cornflour, stirring well.
Return to the heat and bring slowly to a boil.
Stir constantly, until the gravy thickens.
Season to taste and transfer to a warmed gravy boat.
Serve: With potatoes, sauteed mushrooms and seasonal vegetables.