ROAST SADDLE OF VENISON WITH RED WINE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time P2DT2h45m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Trim the saddle to remove any nerves or bits of fat.
- Put the saddle in a reasonably deep stainless steel or enamel utensil just large enough to hold it compactly. Add the onions, garlic, thyme, rosemary, carrot, celery, ginger, peppercorns, juniper berries, red wine, one and one-half cups of port wine and cinnamon stick. The surface of the meat should be covered with the marinade. Refrigerate one or two days. The longer the meat stands, the more gamy the taste will be.
- Remove the saddle of venison, but reserve the marinade with vegetables. Strain the marinade but reserve separately the liquid and vegetables.
- Preheat the oven to 450 degrees.
- Sprinkle the drained saddle with the one tablespoon of ground pepper and salt to taste.
- Heat the olive oil in a heavy roasting pan large enough to accommodate the saddle of venison. Brown the meat on both sides, about five minutes. Scatter the reserved vegetables around the meat and place the roasting pan in the oven. Bake 30 minutes. Turn the meat to the opposite side and bake 30 minutes or until the meat is medium rare. If you want the meat more fully cooked, let it bake an additional 15 minutes or longer. To test for doneness, insert a thin metal skewer inside the hollow part (the spinal cord) of the spine. Remove the skewer and press it to your lips. If it is nicely warm, the meat is medium rare. If it is hot, the meat is well done. Transfer the meat to a warm platter.
- Place the roasting pan over medium heat and add the reserved marinating liquid. Bring to the boil, stirring to dissolve the brown particles that cling to the bottom and sides of the pan. Cook about 10 minutes and pour the sauce and reserved vegetables into a casserole or deep skillet. Let simmer slowly about one-half hour. Add the cream and remaining cup of port wine and bring to the boil. Let cook about 15 minutes or until the sauce is slightly thickened.
- Line a saucepan with a sieve, preferably of the sort known in French kitchens as a chinois. Pour the sauce and solids into the sieve, pressing to extract as much liquid and flavor as possible from the solids. Discard the solids.
- Bring the sauce to the boil and swirl in the butter.
- Add salt and pepper and stir in the jelly. Carve the meat and serve with a little of the sauce spooned over each serving. Serve with mashed potatoes, if desired.
Nutrition Facts : @context http, Calories 774, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 29 grams, Fiber 2 grams, Protein 93 grams, SaturatedFat 16 grams, Sodium 1116 milligrams, Sugar 5 grams, TransFat 0 grams
ROAST SADDLE OF VENISON WITH WILD MUSHROOM-CREAM SAUCE
The saddle is a backcut of deer. Whilst with larger deer, this cut is removed to make filet, with smaller deer, it is better to do it on the bones to prevent drying out. This recipe makes lots of sauce, which should be served over dumplings, potatoes or rice. This is a combination of a few different recipes I had. I did it with a very small roe deer (a bit over 1kg for the saddle but would be good with large deer, just adjust the time according and you might need foil to cover the ham at the end to prevent burning.
Provided by Tea Girl
Categories Wild Game
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 220°C/425°F/Gas Mark 7.
- Rub lard or duck fat on meaty side of saddle.
- Season the saddle generously with salt and pepper.
- Cover with ham slices and put on roasting tray and put it in the preheated oven for 20 minutes.
- Lower oven to 150°C/300°F/Gas Mark 3.
- Add wine and broth to roasting tray and roast for 10 minutes per 500g for medium-rare to medium. The temperature of the thickest part should 60-65°C/135-145°F.
- While that the saddle is roasting, saute lightly the shallot and mushrooms in butter on medium heat and set aside.
- When the saddle is ready, remove from oven and remove the ham and cover in foil, leaving for 20 minutes.
- Pour the juices and wine from roasting pan into a sauce pan on high heat.
- Mix cold water and starch and add to the sauce pan.
- Bring to a boil and allow sauce to thicken.
- After sauce thickens, put temperature to low, add cream and wild mushrooms mix and cook until warm.
- Crumble the ham into the sauce and taste and add salt and pepper as necessary.
- Serve with hot dumplings, potatoes or rice and a salad.
Nutrition Facts : Calories 251.3, Fat 23.2, SaturatedFat 13, Cholesterol 65.2, Sodium 28.7, Carbohydrate 4.2, Fiber 0.3, Sugar 0.7, Protein 2
VENISON ROAST WITH WINE GRAVY
This is a recipe from a friend. Her and her husband gave us a venison roast. I haven't made this yet, as I have never had venison, and I am little funny about trying it, you know the bambi thing and all...but if anyone tries this, let me know how it is!
Provided by KittyKitty
Categories Deer
Time 10h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Remove any white membrane from roast. Put roast in a shyallow dish. Combine wine, onion, and seasonings, pour over roast. Cover and marinate in fridge 8 hours, turn occasionally.
- Remove roast from marinade, reserve marinade. Brown roast in Dutcxh oven. Insert meat thermometer, make sure it doesn't touch any fat or bone.Add marinade to roast, cover and bake at 350F for 2 hours or until temp reaches 170°F.
- Remove and discard bay leaf. Remove roast, reserving marinade. Combine flour and water, stir until smooth. Add flour mix to marinade, cook over med. stir constantly, until thick. Serve gravy with roast.
Nutrition Facts : Calories 325, Fat 6.1, SaturatedFat 1.4, Cholesterol 40.9, Sodium 62.3, Carbohydrate 5.5, Fiber 0.3, Sugar 1.3, Protein 49.2
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