Title: Gefullter Rehrucken Goldener Hirsch (Stuffed
Categories: Austrian Game
Yield: 6 Servings

No Ingredients Found

Source: Gourmet Magazine, December 1969, p.121 With a sharp knife remove the two loins from a well aged saddle of venison, reserving the carcass, and draw off the thin covering of membrane from the meat. Trim the ends of the loins, reserving the trimmings, and slit each loin almost through lengthwise. Spread open the

meat and pound it lightly until it is evenly thick throughout. Cover the meat with thin slices of peeled truffles. Grind finely the reserved venison trimmings. Combine them in a bowl with 6 slices of lean bacon, finely ground, 2/3 cup ground lean pork, 1/2 cup ground veal, and 1/4 cup minced goose or chicken livers. Season the mixture with salt, pepper, allspice, marjoram, and thyme to taste and add enough Madeira so that the filling can be piped through a broad pastry tube. Pipe the filling over the truffle slices and press 1/3 cup shelled pistachio nuts into it. Roll up the two pieces of venison carefully and wrap them securely in foil. Put them in a roasting pan with the reserved carcass and roast them, uncovered, in a very hot oven (450-F) for 10 to 12 minutes. Remove the pan from the oven, let the venison cool, and chill it. Trim each loin to the exact length of the venison rack, replace them in the carcass, and reshape the saddle. Arrange it on a platter and chill it. Sprinkle 2 envelopes gelatin over 1/2 cup Madeira and let it soften for about 10 minutes. Bring 1 cup bouillon to a boil, add it to the gelatin mixture, and stir it until the gelatin is dissolved. Taste the aspic and add salt and a little more Madeira, if needed. Let the aspic cool until it begins to thicken slightly and brush it liberally over the chilled venison. Chill the meat until the aspic is firm. Keep the remaining aspic at room temperature, brushing it on the venison about every 12 minutes, and chill the venison after each application until it is nicely glazed. If the aspic becomes too thick to brush, stand the container in a bowl of hot water. Garnish the venison with chestnuts and serve it with Cumberland sauce.

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