1-1.2 kg saddle of venison, fresh or thawed
1.5 tsp salt
0.5 tsp ground white pepper.
3 tbsp butter
2 tbsp flour
400 ml juices from meat
300 ml cream
Salt and white pepper
2 tsp jelly – currant or rowan berry
3 tbsp dry sherry or port (optional)
Preheat the oven. Trim the meat. Cut away any membranes and tendons. Rub with salt and pepper. Place the saddle of venison in an oven dish, meat side up. Insert a meat thermometer along the bone. Roast for about one hour and 15 minutes in the lower part of the oven until the meat has reached a temperature of 70 degrees (for medium rare) or 75 degrees (for well done). Prepare the side dishes according to how long they take, for example, boil potatoes 40 minutes before the meat is ready and clean and cook vegetables a few minutes before you take the meat out of the oven. Take out the saddle of venison, cover it in foil and let it rest for 15 minutes.
While the meat is resting you have time to make the sauce: Heat 400 ml of water and pour it into the baking dish the meat was cooked in. Whisk. Melt the butter in a saucepan and add the flour. Stir and let cook for a few minutes. Add the meat juices slowly, stirring continuously. Bring to the boil and simmer for 10 minutes on medium heat. Taste the sauce and add salt, pepper, jelly and the sherry (or port) according to taste. Perhaps even a little whey butter.
Time to serve: Cut the meat away from the bone. Slice the two lengths into thin slices. Place the meat back in the saddle and onto a serving dish if you want to serve in this manner. Serve with potatoes, sauce, vegetables and rowan berry jelly.