Title: Saddle of Venison
Categories: Game Info
Yield: 1 Servings
Wipe a 4-pound saddle of venison with damp cloth. Tie or skewer in a roll.
Rub 1 teaspoon salt and 1/2 teaspoon pepper into meat. Lay saddle in
roasting pan. Pour 1 tablespoon hot fat over it. Add 2 tablespoons water.
Roast in hot oven (425 F) 45 minutes. Turn, and baste frequently with
broth. Remove from oven. Place on platter. Surround with timbales of wild
rice. Skim fat from broth. Strain over venison. Serve with currant jelly.
Venison steaks are broiled the same as porter-house steak. They may be
served with butter and melted currant jelly. Beulah Canterbury, Canton, OH.