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SaddleofVenisonFor a special dinner occasion, venison in port is an excellent choice. The saddle should have been hung for at least three weeks to ensure a truly succulent roast. A saddle will serve eight people handsomely, and the recipe is also suitable for a smaller joint.

 

serves totaltime preptime cookingtime
8 persons 3 hours
20 minutes
25 minutes 2 hours
45 minutes

 

{tab Ingredients}

  • 2.7 kilograms Saddle of Venison
  • 2 medium Carrots
  • 1 medium Red Onion
  • 2 sticks Celery
  • Salt & Black Pepper
  • 125 grams Unsalted Butter
  • 150 ml Olive Oil
  • 2 cloves Garlic
  • 2 Bay Leaves
  • 1 sprig Thyme
  • 300 ml Chicken Stock
  • ½ bottle Port
  • 1 tablespoon Plain Flour
  • 50 grams Unsalted Butter
  • 1 tablespoon Redcurrant Jelly

{tab Instructions}

  1. Peel and chop the carrots, onion and celery.
  2. Trim any gristle from the venison, wipe well with a cloth and season with salt and pepper.
  3. Melt the 125 grams butter and combine with olive oil in a large roasting or sauté pan, quickly brown the venison, then remove.
  4. Reduce the heat, peel and crush the garlic, and add to the pan
  5. together with the bay leaves, thyme and chopped vegetables, cook for 5 minutes without colouring.
  6. Return the venison to the pan and cover with foil, making sure it is tightly sealed.
  7. Cook for 45 minutes on the bottom shelf of an oven pre-heated to 190°C, then pour in the boiling stock, re-seal and cook for 1 hour.
  8. Remove the pan to top of the stove, pour the port over the venison and heat until the juices are simmering, then return to the oven.
  9. Do not re-seal, but cook for another hour, basting every 15 minutes.
  10. If the joint appears to be cooking to quickly, turn the heat down slightly for the last 30 minutes.
  11. Transfer the venison to a dish and keep it hot in the oven while making the sauce.
  12. Strain the liquid from the roasting pan into a saucepan and keep at a fast boil until reduced by half.
  13. Meanwhile, combine the flour and butter to make a paste and use knobs of this to thicken the reduced sauce, stirring continuously.
  14. Finally mix in the redcurrant jelly, and as soon as this has dissolved, season the sauce with salt and pepper if necessary.
  15. Carve the joint and arrange the slices on a serving dish.
  16. Pour some of the sauce over the meat and surround with glazed onions, mushrooms caps fried in butter, and bread croutons.
  17. Serve the remainder of the sauce separately.

{/tabs}

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