Roast saddle of venison

Roast saddle of venison

By
From
Encyclopedia of Food and Cookery
Serves
8

Ingredients

Quantity Ingredient
1 x 3.5-4 kg saddle venison
1/2 teaspoon dried thyme
freshly ground black pepper
8-10 thin slices pickled pork
125ml fresh orange juice
3 tablespoons redcurrant jelly
2 tablespoons brandy
salt

Method

  1. Wipe meat with a damp cloth, and rub well with thyme, salt and pepper. Place on rack in roasting tin and cover with pork slices.
  2. Roast in a preheated very hot oven (230°C) for 45–60 minutes (venison is more tender if quite rare). Remove pickled pork, transfer venison to heated plate and keep warm.
  3. Skim off excess fat from roasting tin, place tin over heat and add orange juice, scraping up any residue from bottom of pan. Add redcurrant jelly, stirring constantly. Bring to the boil, pour in warmed brandy and flame. Serve immediately with venison.
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