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  Added: Apr 10, 2006  •  Visited (350)  •  Print version Print this recipe (43)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Roast Saddle Of Venison With Cream Sauce
What You Need:
  • 4 tablespoons black peppercorns
  • A 5-pound saddle of venison
  • 2 teaspoons salt
  • 10 tablespoons melted butter
  • 4 to 6 cups beef stock, fresh or canned

    SAUCE
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 tablespoons currant jelly
  • ˝ cup heavy cream

  • How To Cook:
    1. Preheat the oven to 475°F. Crush the peppercorns in a mortar with a pestle or wrap them in a kitchen towel and press a rolling pin back and forth over them.

    2. The peppercorns should be quite coarse, not reduced to a powder. Sprinkle the meat with the salt, then with the heel of your hand press as much of the crushed pepper as you can into the meat.

    3. Place the meat on a rack in a shallow roasting pan large enough to hold it comfortably and pour 4 tablespoons of the melted butter over it. Pour 4 cups of the beef stock into the bottom of the pan.

    4. Roast the venison, uncovered, in the middle of the oven for 15 minutes, then pour 2 more tablespoons of butter over the meat and reduce the oven heat to 425°F.

    5. Continue roasting, basting occasionally with the rest of the butter, for 1˝ hours longer. (If the saddle is youqg and tender, and you prefer game rare, roast only 1 hour longer.) Add the remaining stock to the pan, ˝ cup at a time, if at any point the pan drippings have evaporated.

    6. SAUCE: When the venison is done, transfer it to a heated platter and let it rest while you make the sauce. In a 1- to 2-quart enameled or stainless-steel saucepan, melt 2 tablespoons of butter over moderate heat.

    7. When the foam subsides, stir in the flour. Cook over low heat, stirring constantly for a minute or so or until the mixture bubbles up and froths.

    8. Pour in 2 cups of the roasting pan juices (if there isn't enough, add to it as much stock or water as necessary). Bring to a boil, stirring constantly with a whisk until the sauce is smooth and slightly thickened.

    9. Reduce the heat to moderate and beat in the currant jelly and heavy cream. Simmer 2 or 3 minutes longer until the jelly is thoroughly dissolved. Taste for seasoning. Pour into a heated gravy boat and serve with the venison.
     
    To serve 6 to 8
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Meat & Poultry » Venison
    Dish » Main Course

     





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