Roast saddle of venison in rich marinade

The saddle is arguably the prime venison joint after the haunch.  It is best marinated and must not be cooked too much.  In this recipe it is served with a rich, port-based sauce made from the cooking juices.  It is also good served with elderberry jerry.

Preparation Time: 20 Mins

Cooking Time: 50 Mins

Total Time: 2 Days

Ingredients

1 rasher           Bacon  - streaky, smoked - diced

30 gms            Lard         

1                    Venison  - saddle     

For the marinade

                      Bouquet garni         

1                    Carrot  - diced        

1 stick             Celery  - diced        

2                    Cloves      

1 clove            Garlic  - chopped     

4                    Juniper berries  - crushed       

2 tbs               Olive oil    

1                    Onion  - chopped     

4                    Peppercorns           

60 cl               Wine  - red 

For the sauce

                      Pepper      

1 glass            Port         

2 tbs               Redcurrant jelly       

                      Salt          

Method

To prepare the marinade…

Lightly fry the vegetables in the oil.  Add the wine and berries.

Pour over the venison, cover and leave to marinate for one to two days, turning 3 times daily.

To cook the venison…

Heat the bacon and lard in a fire-proof casserole until the bacon fat flows.  Add the saddle and brown all surfaces of it.  Strain the marinade over the saddle and cover.  Cook in a moderate oven (170ۜ°C) for 40 minutes.

Remove the venison from the casserole and keep warm.

To make the sauce…

Add the redcurrant jelly and port to the casserole.  Heat and stir until the jelly has melted and amalgamated.  Season and serve with the venison.

  Conventional

      Côtes du Rhône

  Interesting

      Irouleguy

      Pomerol

  Special

      Châteauneuf-du-Pape

      Côte Rôtie