Roast Saddle of Venison with Rich Gravy




  1. Pre-heat oven to 200°C; 400°F
  2. Rub the salt and pepper into the saddle of venison.
  3. Cover the saddle with the strips of streaky bacon, keeping them in place with cooking twine if necessary.
  4. Place in a large casserole with a tightly fitting lid.
  5. Add the juniper berries and one glass of red wine.
  6. Melt the butter in a saucepan and pour over the saddle.
  7. Cover the casserole and place in the preheated oven.
  8. Cook for 10 minutes per pound, or 15 minutes per pound for a more well-done joint.
  9. During the cooking, baste the meat with the butter and add the second glass of wine as the first one has reduced.
  10. Remove the lid from the casserole for the final 20 minutes, to allow the joint to brown.
  11. When cooked, remove the meat from the casserole and allow to rest in a warm place.




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