CookEat Recipe
Roast Saddle of Venison with Currant Jelly
Tied venison saddle roasted in its own juices, with redcurrant jelly served separately.
Method
Steps
Step 1
Preheat a conventional oven to 170 Celsius. Use one raw boned-and-rolled saddle of venison made from both loins, weighing about four pounds as supplied. Tie it neatly all around with kitchen string. Rub with the level teaspoon of salt and half teaspoon of ground black pepper.
Step 2
Put the saddle in a small roasting tin. Measure one tablespoon of hot melted plain lard and pour it over the meat. Put the two tablespoons of water in the bottom of the tin.
Step 3
Roast for about forty-five minutes as an initial guide, turning and basting frequently with its own juices. Continue until the centre of the rolled joint reaches 70 Celsius and stays there for two minutes, checking the thickest central parts.
Step 4
Transfer the intact roast to a hot dish. Skim the fat from the actual pan juices, strain the juices over the venison and serve promptly with redcurrant jelly in a separate dish.
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