Peppered Saddle of Venison

Name: Peppered Saddle of Venison
Ingredients: 150 ml (¼ pint) double cream; 250 ml (scant ½ pint) game or veal stock; 250 ml (scant ½ pint) game or veal stock; 150 ml (¼ pint) red wine; salt; 2 teaspoons arrowroot (optional); 30 g (1 oz) black peppercorns; 3 kg (6 lb 9 oz) saddle of roe venison; 3 tablespoons brandy; 6 tablespoons butter; 6 tablespoons olive oil; 12 juniper berries

Preparation info

Serves
8

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

3 kg (6 lb 9 oz) saddle of roe venison
30

Main course
Gluten-free

Method

Carefully remove the skin from the venison saddle, only just leaving the flesh exposed. Crush the peppercorns and juniper berries in a mortar. Brush the saddle with olive oil and press a thin coating of the peppercorn mixture into the flesh. Leave in a cool place for 8 hours or overnight.

Preheat the oven to